| 1 (3.75-ounce) package | Bean threads (cellophane noodles) |
| 8 ounces | Sliced deli roast beef, cut lengthwise into thin strips |
| 1 cup | Snow peas, trimmed and cut lengthwise into thin strips |
| 1/2 cup | Julienne-cut carrot |
| 1/2 cup | Low-sodium teriyaki sauce |
| 2 tablespoons | Lime juice |
| 2 teaspoons | Dark sesame oil |
| 2 teaspoons | Chile paste with garlic |
| 1/2 teaspoon | Bottled fresh ground ginger (such as Spice World) |
| 6 cups | Torn spinach |
| 1/4 cup | Chopped fresh cilantro |
Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.