Asian Noodle Salad with Broccoli, Beef, and Shrimp

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 320.0
  • Total Fat: 15.8 g
  • Cholesterol: 104.2 mg
  • Sodium: 1,005.1 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 24.0 g

View full nutritional breakdown of Asian Noodle Salad with Broccoli, Beef, and Shrimp calories by ingredient
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Number of Servings: 10


    Broccoli, fresh, 450 grams (remove)
    *Hyvee Omega-3 Penne Multigrain 2/3 cup dry, 3.5 serving (remove)
    *Sara Lee Rare Roast Beef - Deli full service, 8 oz (remove)
    Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving (remove)
    *Bean sprouts, 1.5 cup (remove)
    *Broccoli Slaw, 6 oz (remove)
    Cilantro, raw, 8 tbsp (remove)
    Shrimp, cooked, 16 oz (remove)

    Garlic, 3 cloves (remove)
    *Soy Sauce, .5 cup (remove)
    *Rice Wine Vinegar, 2 tbsp (remove)
    Sesame Oil, 1 tbsp (remove)
    Sour Cream, reduced fat, 3 tbsp (remove)
    *Crisco Pure Vegetable Oil, 4 tbsp (remove)
    Kirkland - Organic Creamy Peanut Butter (2 Tbsp = 32g), 8 tbsp (remove)
    *Splenda, 6 tsp (remove)
    Ginger, ground, 1.5 tsp (remove)


Cook noodles per directions and in last minute, add broccoli. Drain and spread on pan to cool. Do not rinse.

Blend dressing in food processor.

Chop roast beef into thin bite-site pieces. Toss veggies, beef, chicken, and noodles/broccoli with dressing.

Great leftover!

Number of Servings: 10

Recipe submitted by SparkPeople user JENNSTICK.

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