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Thai Noodle Salad with Beef (or Chicken or Tofu)

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Thai Noodle Salad with Beef (or Chicken or Tofu)

Thai Noodle Salad with Beef (or Chicken or Tofu)

Jessica Braider
Scramble fan Jessica Honigberg describes this salad, as “exquisite” and I couldn’t agree more. If your market doesn’t carry many Asian specialty foods, use sliced red bell peppers in place of the snow peas and substitute angel hair pasta for the cellophane noodles.
Cook Time 25 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 1 pkg. (3.75 oz.) bean thread or cellophane noodles (sold with Asian foods), or use 4 oz. angel hair pasta
  • 8 oz. sliced deli roast beef, or use 1 1/2 cups cooked chicken or diced extra-firm tofu
  • 1 1/2 cups snow peas cut into thin strips, or use a sliced red bell pepper
  • 1 cup shredded (matchstick cut) carrots about 2 carrots
  • 1/2 cup teriyaki sauce (use wheat/gluten-free if needed), store-bought or homemade - see Tip below
  • 1/2 lime juice only, about 1 Tbsp.
  • 1 Tbsp. sesame oil
  • 1/4 cup fresh cilantro chopped
  • 4 - 6 cups romaine lettuce washed and torn

Instructions
 

  • In a medium bowl, cover the noodles with boiling water. (You can use a tea kettle for quick boiling.) Let them stand 15 minutes until they are tender. (If you are using angel hair noodles, cook them according to package directions until they are al dente, and rinse them with cold water.) Drain the noodles and chop them coarsely.
  • Meanwhile, slice the roast beef into thin strips.
  • In a large microwave-safe bowl, combine the beef, snow peas, and carrots.
  • In a measuring cup, combine teriyaki sauce, lime juice and sesame oil.
  • Pour the dressing over the beef and vegetables. Cover the bowl loosely and microwave it on high power for 3 minutes or until the mixture is hot.
  • Add the cooked noodles and the cilantro to the beef and vegetables and toss well. Serve the noodle mixture over a bed of lettuce.

Notes

Do Ahead or Delegate: Cook and coarsely chop the noodles and store them tossed with a little oil to prevent sticking, slice the roast beef and refrigerate, cut the snow peas, shred the carrots if necessary, chop the cilantro, make the dressing, wash the romaine and tear it into pieces.
Scramble Flavor Booster: Add ¼ tsp. of crushed red pepper flakes or chili garlic sauce to the teriyaki dressing.
Tip: To make your own teriyaki sauce, whisk together 3 Tbsp. soy sauce, 3 Tbsp. rice vinegar, 3 Tbsp. rice wine, 1/2 tsp. each of ground ginger and garlic powder and 1 Tbsp. brown sugar.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 6g, 9%; Saturated Fat: 2g, 8%; Cholesterol: 20mg, 7%; Sodium: 1040mg, 43%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 3g, 12%; Sugar: 5g; Protein: 12g
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Dinner, Gluten-Free, Kosher, Low Fat, Lunch, Main Dish, Nut-Free, Picnic, Potluck/Buffet, Salads, Spring, Summer, Vegan, Vegetarian
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