Rice Noodles + Roast Beef = No Ordinary Summer Salad

By Woman's Light and fresh, this savory Asian-inspired salad makes a great meal when it's too hot to even think about turning …Day Kitchen

The lettuce-chicken-veggies combination you're used to having in hot weather gets old fast. Cool off and enjoy this no-stove, Asian-inspired Roast Beef and Rice Noodle Salad that's ready in just 20 minutes!

Serves: 4
Yields: 4 servings (cost per serving for $2.15)

Total Time: 20 min
Prep Time: 20 min

Nutritional Information (per serving)

Calories: 454
Total Fat: 17g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 91mg
Total Carbohydrate: 62g
Dietary Fiber: 3g
Protein: 16g

Related: Discover 6 stomach-friendly foods.

Ingredients:


8
ounce(s) rice noodles
1/4
cup(s) canola oil
2
tablespoon(s) rice wine vinegar
1
tablespoon(s) finely grated fresh ginger
1
teaspoon(s) sugar
1
green apple, cut into thin 1/2-inch pieces
4
ounce(s) snow peas, thinly sliced lengthwise
4
scallions, thinly sliced
2
red or green chilies, thinly sliced
1/2
pound(s) sliced deli roast beef, torn
Unsalted roasted peanuts
, for serving
Fresh cilantro
, for serving

Related: Try 50 surprising foods under 100 calories.

Directions:


1. Place the noodles in a large bowl, cover with hot water, and let soak until tender and pliable, 8 to 10 minutes; drain and return to the bowl.

2. Meanwhile, in a small bowl, whisk together the oil, vinegar, ginger, and sugar. Add to the noodles and toss to combine.


3. Add the apple, peas, scallions, and chilies to the noodles and toss to combine. Fold in the roast beef and top with the peanuts, if desired.


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