Asian Beef Noodle Salad recipe

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Ingredients

1 pound ground beef
¾ cup seashell pasta
4 cups shredded napa cabbage
1 ½ cups shredded carrots
1 cup sliced green onions
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon red pepper flakes

Nutrition Info

209 calories
carbohydrate: 17.2 g
cholesterol: 39.3 mg
fat: 9.9 g
fiber: 2.7 g
protein: 13.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 318.8 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.

  2. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  3. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl, stir in cooked shell pasta.

  4. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl, drizzle over salad and stir thoroughly to coat.

Recipe Yield

7 cups

Recipe Note

This makes seven 1-cup servings.

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