Beijing Noodle Salad

Beijing Noodle Salad


  • 1 pound Certified Angus Beef ® flat iron
  • 1/2 pound whole wheat spaghetti, cooked
  • 1/2 tablespoon sesame oil
  • 1/4 cup matchstick-cut bamboo shoots
  • 1/4 cup peanuts, chopped
  • 1 cup sugar snap peas, sliced
  • 1 tablespoon minced ginger
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon chili oil
  • 1 1/2 tablespoons teriyaki sauce
  • Kosher salt and pepper to taste


  1. Season steak with salt and pepper, and grill to 140 degrees F for medium rare doneness.
  2. Remove steak from grill and rest 5 minutes.
  3. Slice steak across the grain.
  4. Toss pasta with sesame oil.
  5. Add bamboo shoots, peanuts, peas and steak.
  6. Combine ginger, soy sauce, chili oil and teriyaki sauce.
  7. Add dressing to noodle mixture and toss.
  8. Season with salt and pepper if desired.

Servings: 4

Nutritional information: Calories: 307 Fat: 12 g Saturated Fat: 3 g Cholesterol: 64 mg Carbohydrate: 22 g Dietary Fiber: 5 g Protein: 27 g Sodium: 548 mg Iron: 22% of Daily Value

Recipe and photo used with permission from: Certified Angus Beef

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