Asian Beef Noodle Salad

1. Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.

2. 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.

3. Serve over lettuce. Sprinkle with cilantro.

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Nutrient	Quantity
Total fats	10.3274 g
Protein	61.7571 g
Carbohydrates	38.1399 g
Energy	482.86 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3226 g
Water	591.1087 g
Aspartic acid	5.0309 g
Calcium, Ca	180.22 mg
Lutein + zeaxanthin	6718.28 g
Fiber, total dietary	7.99 g
Carotene, beta	20196.92 g
Niacin	13.8602 mg
Hydroxyproline	0.2471 g
Vitamin A, RAE	1781.9333 g
Arginine	3.5089 g
Riboflavin	0.8141 mg
Tocopherol, beta	0.0064 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0023 g
Fatty acids, total saturated 20:1	0.0024 g
Glutamic acid	8.7255 g
Stigmasterol	0.12 mg
Sodium, Na	5753.6767 mg
Fatty acids, total saturated 16:1 undifferentiated	0.341 g
Total lipid (fat)	10.3274 g
Manganese, Mn	0.5774 mg
Fructose	2.608 g
Proline	2.1815 g
Fatty acids, total saturated 16:0	2.2376 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5236 g
Sucrose	2.2976 g
Choline, total	229.03 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0295 g
Fatty acids, total polyunsaturated 18:1 t	0.4329 g
Sugars, total	26.7452 g
Serine	2.1027 g
Fatty acids, total saturated 18:0	1.2849 g
Fatty acids, total saturated 20:4 undifferentiated	0.1133 g
Vitamin B-6	1.7701 mg
Selenium, Se	57.4457 g
Ash	19.9034 g
Vitamin D	2.2667 IU
Fatty acids, total saturated 18:1 undifferentiated	4.2929 g
Pantothenic acid	2.6899 mg
Phenylalanine	2.1358 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.4872 mg
Betaine	32.9513 mg
Thiamin	0.4953 mg
Retinol	4.5333 g
Methionine	1.4855 g
Iron, Fe	11.4362 mg
Carbohydrate, by difference	38.1399 g
Phosphorus, P	865.9533 mg
Folate, total	416.59 g
Tocopherol, gamma	1.0152 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0023 g
Lycopene	0.64 g
Alanine	3.0661 g
Cholesterol	147.3333 mg
Valine	2.4689 g
Fatty acids, total saturated 18:2 undifferentiated	0.7642 g
Glycine	2.3538 g
Carotene, alpha	2226.72 g
Glucose (dextrose)	1.4774 g
Fatty acids, total saturated 14:0	0.2359 g
Zinc, Zn	16.5189 mg
Isoleucine	2.3232 g
Tocopherol, delta	0.0282 mg
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.2879 g
Fatty acids, total polyunsaturated	1.2001 g
Fatty acids, total saturated 14:1	0.0544 g
Fatty acids, total polyunsaturated 17:1	0.0907 g
Leucine	4.3399 g
Tocotrienol, alpha	0.1192 mg
Vitamin A, IU	35537.56 IU
Folate, DFE	416.59 g
Tryptophan	0.5981 g
Vitamin C, total ascorbic acid	16.186 mg
Phytosterols	0.35 mg
Fatty acids, total polyunsaturated 18:1 c	3.8148 g
Starch	0.9152 g
Tyrosine	1.8367 g
Vitamin B-12	6.256 g
Vitamin K (phylloquinone)	313.299 g
Fatty acids, total saturated	3.8831 g
Histidine	1.7035 g
Fatty acids, total monounsaturated	4.7836 g
Threonine	2.4652 g
Folate, food	416.59 g
Fatty acids, total polyunsaturated 17:0	0.1088 g
Fatty acids, total polyunsaturated 24:0	0.0159 g
Cryptoxanthin, beta	8.08 g
Vitamin E (alpha-tocopherol)	1.2996 mg
Fatty acids, total trans	0.4329 g
Fatty acids, total trans-monoenoic	0.4329 g
Magnesium, Mg	193.1367 mg
Lysine	4.6589 g
Potassium, K	2154.73 mg
Cystine	0.5914 g
Fluoride, F	2.048 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Carrot	0.5 cup	26.24	6.1312	0.1536
Romaine lettuce	6 cups	47.94	9.2778	0.846
cilantro	0.25 cup	0.92	0.1468	0.0208
snow pea	1 cup	0	0	0
roast beef	8 ounces	278.8	0	9.2707
teriyaki sauce	0.5 cup	128.16	22.4064	0.0288
bean thread	3.75 3/4	0	0	0
dark sesame oil	2 tablespoons	0	0	0
chili paste	2 teaspoons	0	0	0