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| Asian Beef Noodle Salad |
"This makes seven 1-cup servings."
Ingredients :
- 1 pound ground red meat
- three/four cup seashell pasta
- 4 cups shredded napa cabbage
- 1 half of cups shredded carrots
- 1 cup sliced inexperienced onions
- 2 tablespoons soy sauce
- 2 tablespoons purple wine vinegar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- half of teaspoon purple pepper flakes
Instructions :
| Prep : 30M | Cook : 7M | Ready in : 40M |
|---|
- Heat a huge skillet over medium-excessive heat. Cook and stir beef in the hot skillet till browned and crumbly, 5 to 7 mins; drain and discard grease.
- Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring from time to time till cooked thru however company to the chew, eight mins. Drain.
- Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
- Whisk soy sauce, crimson wine vinegar, honey, lemon juice, olive oil, and red pepper flakes collectively in a small bowl; drizzle over salad and stir very well to coat.
Notes :
- Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it frivolously, and make easy-up simpler.
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