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Lady Behind the Curtain

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Light Asian Beef Noodle Salad

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This colorful Light Asian Beef Noodle Salad has strips of grilled steak, filled with fresh vegetables and is tossed with a delicious orange-ginger dressing.

Light Asian Beef Noodle Salad
A delicious low calorie salad that is hearty enough for dinner or in smaller portions goes perfectly as a side dish with a sandwich for lunch. One bite of this Light Asian Beef Noodle Salad and you’ll be hooked. With only 320 calories and hearty ingredients like whole wheat spaghetti and sirloin steak. Create a salad that will not only keep you full but is delicious too!
Light Asian Beef Noodle Salad
Not only does the salad have noodles and steak but it is also packed with fresh vegetables! With an ingredient list of broccoli, red bell pepper, cucumber, carrots and green peas. All that, and we haven’t even talked about the sauce/dressing! One of my favorite Asian ingredients is hoisin sauce, so of course I had to add it to the dressing.
Light Asian Beef Noodle Salad
With a hint of fresh orange zest and ginger, the dressing is great on salad and as a dipping sauce!

HOW LONG WILL NOODLE SALAD STAY FRESH?

Light Asian Beef Noodle Salad
Serving the Asian Noodle Salad WITHOUT any protein, the salad with stay fresh for up to a week in the refrigerator. Toss the dressing before storing it to allow all the flavors to blend. If adding protein (grilled steak or chicken), store leftovers in a refrigerator about three days in a tightly covered container. TIP: THIS SALAD DOES NOT FREEZE WELL.

MORE LIGHT SALAD RECIPES

Light Asian Beef Noodle Salad

Light Asian Beef Noodle Salad

Yield: Serves 6 (320 calories each)

This colorful Light Asian Beef Noodle Salad has strips of grilled steak,
filled with fresh vegetables and is tossed with a delicious
orange-ginger dressing.

Ingredients

For the Dressing:

  • ½ cup reduced sodium chicken broth
  • 1/3 cup hoisin sauce
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes

For the Salad:

  • 8 ounces uncooked whole wheat spaghetti
  • 1 pound sirloin steak, grilled and cut into strips
  • 2 cups small broccoli florets
  • 1 cup thinly sliced red bell pepper
  • 1 cup cucumber, peeled, seeded and diced
  • 1 cup grated carrots
  • 1 cup frozen green peas, thawed
  • ½ cup green onions, sliced
  • 1/3 cup fresh basil leaves, chopped

Instructions

For the Dressing:

Whisk together the broth, hoisin, soy sauce, vinegar, oil, ginger root, orange zest, garlic, salt, pepper and red pepper in a small bowl. Cover and refrigerator until ready to use.

For the Salad:

Cook spaghetti according to package directions. Drain, rinse well with cold water and drain. Transfer spaghetti to a large salad bowl and toss with the grilled steak, broccoli, red bell pepper, cucumber, carrots, green peas, green onion and basil. Add dressing, toss to coat. refrigerate at least 2 hours before serving. Stays fresh up to 3 days in the refrigerator.

Did you make this recipe?

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Light dessert recipes you might like to go with your Light Asian Beef Noodle Salad. SKINNY BERRY CHEESECAKE TRIFLE and HEALTHIER FUDGE BROWNIES.

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