Asian Beef & Noodle Salad
8 ounces multigrain thin spaghetti
1 red bell pepper, cut into thin strips
2 cups fresh snow pea pods (4 ounces), cut lengthwise into thirds
3 tablespoons reduced sodium soy sauce
2 tablespoons dark sesame oil
2 tablespoons seasoned rice vinegar
1/4 teaspoon crushed red pepper flakes
8 ounces Healthy One’s Deli Roast Beef, cut 1/4 to 1/3-inch thick, diced
1/4 cup chopped cilantro
1/4 cup chopped peanuts
Cook spaghetti according to package directions adding the bell pepper and snow peas to the water during the last 2 minutes of cooking.
Meanwhile, in a large bowl combine soy sauce, sesame oil, vinegar and pepper flakes; mix well. Drain spaghetti; add to bowl with roast beef and toss with soy sauce mixture. Serve warm or at room temperature topped with cilantro and, if desired, peanuts.
Makes 4 to 6 servings.