Asian Beef Noodle Salad - cooking recipe

Ingredients

1 pound ground beef
3/4 cup seashell pasta
4 cups shredded napa cabbage
1 1/2 cups shredded carrots
1 cup sliced green onions
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon red pepper flakes

Preparation

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.