Asian Beef Noodle Bowls

Ingredients

• 4 ounces dried multigrain high-protein spaghetti or rice noodles
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 ½ 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
• Lime wedges

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