Nutrition per serving may change if servings are adjusted.
4 ounces dried multigrain high-protein spaghetti or rice noodles
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1½ tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon crushed red pepper
Nonstick cooking spray
12 ounces beef flank steak, trimmed and cut diagonally into thin bite-size strips
1 cup chopped English cucumber
1 cup shredded red cabbage
½ cup thin bite-size strips carrot or packaged fresh julienned carrots
2 tablespoons shredded fresh basil
Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
Reduce heat to medium. Add ¼ cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.
348 calories;14 g fat(3 g sat); 3 g fiber; 30 g carbohydrates; 24 g protein; 20 mcg folate; 55 mg cholesterol; 9 g sugars; 4 g added sugars; 2,860 IU vitamin A; 16 mg vitamin C; 56 mg calcium; 3 mg iron; 496 mg sodium; 444 mg potassium
Vitamin A (57% daily value), Vitamin C (27% dv)