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Asian Beef Noodle Salad

Asian Beef Noodle Salad

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m


This makes seven 1-cup servings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
  4. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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We really enjoyed 1.5 & 2.5 year olds gobbled it up! I did cook the shredded carrots a bit once the beef was browned and let the hot beef mixture wilt the cabbage a bit before serving to make it more kid friendly. Will add some broccoli slaw to the mix next time to up the veggie factor. Served with some homemade gyoza. Definitely going into the regular rotation.




I had some ground beef that I wanted to use up when I came across this recipe. I'm glad I did because it was really good! I couldn't find napa cabbage at my local grocery store so I used the pre shredded cole slaw mix. It worked great but when I can find napa, I will try that. Only thing I wasn't sure of was if it was to be served cold or hot. I know, it's a salad but I tried it both ways and liked them both. I will make this again soon! Thx KKH3!




I think the dressing deserves 5 stars.....yum! I had some leftover grilled london broil slices I needed to use, so I used that instead of the ground beef (cut into small pieces). I also used a whole pound of pasta. Because of the extra pasta, I had to double the dressing (except I only used 1/2 tsp. red pepper flakes). Wow. That dressing is addictive. I think any Asian noodle dish with this dressing would be wonderful. The salad itself is adaptable, I think, although I did enjoy the Napa cabbage, carrot, and green onion mix. Will definitely use this again, maybe with chicken sometime, too.

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