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Total Time
36mins
Prep 25 mins
Cook 11 mins

This is a great, summer, after-work recipe. Do it up before work and come home to dinner on the table in just a couple of minutes. I found this in the Chicago Tribune. Plan ahead, it needs to be refrigerated until cold.

Ingredients Nutrition

Directions

  1. Heat water to a boil; cook noodles according to package directions.
  2. Meanwhile, heat peanut and sesame oil in skillet over medium heat; add green onions, garlic and ginger; cook until fragrant and slightly soft, about 2 minutes.
  3. Add beef; cook, stirring occasionally, until meat is cooked to desired doneness, about 4 minutes for medium.
  4. Add soy and hoisin sauces, tomatoes and snow peas; cook, stirring constantly, until vegetables soften, about 5 minutes; stir in basil and remove from heat.
  5. Drain noodles; combine with beef mixture.
  6. Store in a covered container in the fridge until ready to use, or until cold.
  7. Divide salad greens among four plates or bowls; put beef-noodle mixture on top and top each serving with chopped peanuts.