February 12, recipe
THAI BEEF & NOODLE SALAD (4 servings)
Ingredients
1 package (3.75 oz) cellophane noodles
3/4 cup halved snow peas
4 cups boiling water
1/4 cup white vinagar
2 Tbsp sugar
1 tsp grated giner
1/2 tsp kosher salt
8 oz thickly sliced deli roast beef, cut in strips
1 1/2 cups sliced seedless cucumber
1/2 cup sliced fresh mint
1/4 cup chopped peanuts (optional)
Directions
Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, than return to bowl.
Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.
Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.
calories 200, fiber 2 grams
THAI BEEF & NOODLE SALAD (4 servings)
Ingredients
1 package (3.75 oz) cellophane noodles
3/4 cup halved snow peas
4 cups boiling water
1/4 cup white vinagar
2 Tbsp sugar
1 tsp grated giner
1/2 tsp kosher salt
8 oz thickly sliced deli roast beef, cut in strips
1 1/2 cups sliced seedless cucumber
1/2 cup sliced fresh mint
1/4 cup chopped peanuts (optional)
Directions
Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, than return to bowl.
Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.
Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.
calories 200, fiber 2 grams
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