Asian Steak & Asparagus Noodle Salad



	Asian Steak & Asparagus Noodle Salad salads, beef 1 lb asparagus 2 carrots 2 teaspoon vegetable oil 3/4 lb beef sirloin, strips 3 centiliter garlic, minced 1 teaspoon cumin, ground 1/2 teaspoon chili paste or hot sauce 1 tablespoon lime juice 1/2 lb wide rice stick noodles 1 coriander leaves ----DRESSING---- 1/3 cup peanut butter 1/4 cup soy sauce 3 tablespoon lime juice 1 tablespoon sesame oil 2 tablespoon water 1 teaspoon sugar 1/2 teaspoon chili paste 1 centiliter garlic 1/4 cup fresh chopped coriander Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice carrots diagonally. DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water, oil, sugar, chili paste and garlic; stir in coriander. In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili paste for 2-3 minutes or until beef is browned but still pink inside. Add lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat. In large pot of boiling salted water, cook noodles, asparagus and carrots for 4 minutes or until noodles are firm and vegetables are tender crisp. Drain and cool under running water; drain again and add to bowl. Toss with beef mixture until coated. Garnish with coriander Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron, high source fiber Typed by James Lowey