Beef noodle salad with stem ginger dressing
By Cassie Best
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
Nutrition per serving
- kcal 603
- fat 24g
- saturates 6g
- carbs 65g
- sugars 15g
- fibre 4g
- protein 31g
- salt 2.2g
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
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.
