Asian Beef Noodle Salad

1 (3.75-ounce) package bean threads (cellophane noodles) or ramen noodles
8 ounces sliced deli roast beef, cut lengthwise into thin strips
1 cup snow peas, trimmed and cut lengthwise into thin strips
1/2 cup julienne-cut carrot
1/2 cup low-sodium teriyaki sauce
2 tablespoons lime juice
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1/2 teaspoon bottled fresh ground ginger (such as Spice World)
6 cups torn spinach
1/4 cup chopped fresh cilantro


Cook noodles per package instructions.

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.




--Adapted from Cooking Light magazine