Teriyaki Beef Noodle Salad

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Buy the teriyaki beef thinly sliced, then pull it apart to shred it for this pretty salad. Dress it up by adding lime wedges and coriander sprigs to the platter.

Tags: Intermediate, 30 mins, Salads, Vegetables, Beef, Pasta & Noodles, Rice & Grains, Thai
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 0  minutes
Total: 20 *  minutes

(stand time=10 minutes)

Additional Information


1 pkg (227 g) PC Thai Rice Stick Noodles
8 oz (250 g) thinly sliced PC Teriyaki Roast Beef shredded
1/2 cup PC Organics Carrots thinly sliced
1 cup (250 mL) sweet red pepper, thinly sliced
1/3 cup sliced green onion
1/3 cup chopped fresh coriander
1 cup (250 mL) PC Toasted Sesame Vinaigrette
1 tsp (5 mL) PC Authentic Louisiana Hot Sauce


  1. Place rice stick noodles in large bowl. Add boiling water to cover. Let stand for 10 minutes. Drain. Rinse under cold running water. Drain well. Chop noodles roughly, into about 1-inch (2.5 cm) lengths. Return noodles to bowl.
  2. Stir in beef, red peppers, carrots, green onions and coriander until well mixed. Add vinaigrette and hot sauce; toss to coat. Serve at room temperature. Serve sprinkled with toasted sesame seeds or chopped roasted peanuts, if desired.

Chef's Tips

Make ahead: Make up to one day before serving. Store covered in refrigerator. Bring to room temperature before serving.

Nutritional Information

Per 1 cup (250 mL) serving:
Calories 260 Cal
Fat 11 g
Sodium 460 mg
Carbohydrate 30 g
Fibre 2 g
Protein 9 g