Beef noodle salad with stem ginger dressing

Beef noodle salad with stem ginger dressing

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Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
603
protein
31g
carbs
65g
fat
24g
saturates
6g
fibre
4g
sugar
15g
salt
2.2g
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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

For the dressing

  • 3 balls stem ginger, finely chopped, plus 2 tbsp syrup
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil

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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.

Recipe from Good Food magazine, August 2013

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