Thai Beef Noodle Salad - cooking recipe

Ingredients

1/2 cup reduced sodium soy sauce
1/2 cup rice wine vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces spaghetti, uncooked
1 cup broccoli floret
1 cup snow peas
1 cup red pepper, julienned
1 cup zucchini, julienned
1/2 cup celery, thinly sliced
1 lb boneless beef top sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds (optional)

Preparation

For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
Cook spaghetti; drain and place in a large bowl.
Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
Just before serving, sprinkle with sesame seeds, if desired.