Thai Beef Noodle Salad Recipe


1/2 cup reduced-sodium soy sauce
1/2 cup rice wine vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces uncooked spaghetti
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas, thawed
1 cup julienned sweet red pepper
1 cup julienned zucchini
1/2 cup thinly sliced celery
1 pound boneless beef sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds, toasted


For dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.