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Beef noodle salad with stem ginger dressing

Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad

  • Prep: 20 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 603
  • Carbohydrates 65
  • Saturated Fat 6
  • Sugar 15
  • Protein 31
  • Fat 24
  • Fibre 4
  • Salt 2.2

Nutrition per serving

  • Calories 603
  • Carbohydrates 65
  • Saturated Fat 6
  • Sugar 15
  • Protein 31
  • Fat 24
  • Fibre 4
  • Salt 2.2

Ingredients

  • 300g pack cooked egg noodles
  • 150g sugar snap peas, sliced
  • 8 radishes, finely sliced
  • 1 thumb-sized red chilli, finely sliced
  • small bunch coriander, leaves picked
  • 200g rare roast beef (buy from deli counter or use leftovers), shredded
  • 85g dry-roasted peanuts
  • 3 balls stem ginger, finely chopped, plus 2 tbsp syrup
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil

Method

  1. In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.

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