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Asian Beef-Noodle Salad

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I made this one for the first time tonight, and it was a BIG hit with my family!!


Recipe from Cooking Light, July 2001

6 servings~~3 points each


1 (3.75-ounce) package bean threads (cellophane noodles)

8 ounces sliced deli roast beef, cut lengthwise into thin strips

1 cup snow peas, trimmed and cut lengthwise into thin strips

1/2 cup julienne-cut carrot

1/2 cup low-sodium teriyaki sauce

2 tablespoons lime juice

2 teaspoons dark sesame oil

2 teaspoons chile paste with garlic

1/2 teaspoon bottles fresh ground ginger

6 cups torn spinach

1/4 cup chopped fresh cilantro


1. Cover noodls with boiling water in a bow. Let stand 15 minutes or until tender;drain.


2. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyake sauce through ginger, and pour over beef mixture. Microwave at HIGH for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.


Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup spinach).

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Good recipe. I had to go back to my Cooking Light to find it. Can't imagine why I didn't notice it the first time. Thanks for posting it.




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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