Asian Beef Noodle Salad


1 (3.75-ounce) package bean threads (cellophane noodles)
8 ounces sliced deli roast beef, cut lengthwise into thin strips
1 cup snow peas, trimmed and cut lengthwise into thin strips
½ cup julienne-cut carrot
½ cup low-sodium teriyaki sauce
2 tablespoons lime juice
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
½ teaspoon bottled fresh ground ginger (such as Spice World)
6 cups torn spinach
¼ cup chopped fresh cilantro

Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.

Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.

Nutritional Info (1/6 recipe, 1 cup spinach & 1 cup spinach(
calories: 173 carbohydrates: 22.8 g cholesterol: 32 mg fat: 5 g sodium: 653 mg protein: 10 g calcium: 58 mg iron: 2.9 mg fiber: 2.8 g