Asian Beef-Noodle Salad
From Cooking Light magazine

1 (3.75-ounce) package bean threads (cellophane 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

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.
3. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture.
4. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well.
5. Serve over spinach. Sprinkle with cilantro.

Serves 6.

Substitute: cooked chicken, left over steak, or tofu for the roast beef

NUTRITION PER SERVING: CALORIES 173(26% from fat); FAT 5g (sat 1g,mono 1.5g,poly 0.8g); PROTEIN 10g; CHOLESTEROL 32mg; CALCIUM 58mg; SODIUM 653mg; FIBER 2.8g; IRON 2.9mg; CARBOHYDRATE 22.8g