Beef noodle salad with stem ginger dressing

Beef noodle salad with stem ginger dressing

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Prep: 20 mins No cook

Easy

Serves 4
Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad

Nutrition and extra info

Nutrition: per serving

  • kcal603
  • fat24g
  • saturates6g
  • carbs65g
  • sugars15g
  • fibre4g
  • protein31g
  • salt2.2g
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Ingredients

  • 300g pack cooked egg noodle
  • 150g sugar snap pea, sliced
  • 8 radishes, finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 thumb-sized red chilli, finely sliced
  • small bunch coriander, leaves picked
  • 200g rare roast beef (buy from deli counter or use leftovers), shredded
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 85g dry-roasted peanut

For the dressing

  • 3 balls stem ginger, finely chopped, plus 2 tbsp syrup
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 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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