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Asian Beef Noodle Salad

Rated as 4.13 out of 5 Stars
4

"This makes seven 1-cup servings."
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Ingredients

40 m servings 209
Original recipe yields 7 servings (7 cups)

Directions

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
  4. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 209 calories; 9.9 17.2 13.9 39 319 Full nutrition

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Reviews

Read all reviews 22
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

We really enjoyed this...my 1.5 & 2.5 year olds gobbled it up! I did cook the shredded carrots a bit once the beef was browned and let the hot beef mixture wilt the cabbage a bit before serving...

Most helpful critical review

The dressing is great! Switched out the ground beef for barbequed chicken marinaded in the dressing, by doubling the dressing and letting the chicken marinade for 1 hour. Added red pepper for c...

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We really enjoyed this...my 1.5 & 2.5 year olds gobbled it up! I did cook the shredded carrots a bit once the beef was browned and let the hot beef mixture wilt the cabbage a bit before serving...

Dressing recipe gets 45 stars. I have made up a jar of it in the fridge. We did not care for this with the ground beef, but I as inspired by the ingredients to put something else together. I to...

I had some ground beef that I wanted to use up when I came across this recipe. I'm glad I did because it was really good! I couldn't find napa cabbage at my local grocery store so I used the pre...

Pretty darn good!! Super easy and something different to eat. I added Asian mustard to my dressing, which gave it a little kick. Definitely double the dressing recipe when preparing. It was even...

The dressing is great! Switched out the ground beef for barbequed chicken marinaded in the dressing, by doubling the dressing and letting the chicken marinade for 1 hour. Added red pepper for c...

I think the dressing deserves 5 stars.....yum! I had some leftover grilled london broil slices I needed to use, so I used that instead of the ground beef (cut into small pieces). I also used a...

This was great! I followed the recipe exactly, and it was just what I was looking for. We love the classic asian cabbage salad but wanted something along the same lines, but different. This had ...

Not good. skip this one

This is a regular of ours in the summer. It’s easy and delicious. I do cook the carrots to soften and substitute Splenda for the honey. My family all love it and it’s great when it sits for a da...