Beef noodle salad with stem ginger dressing
- Cassie Best
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Serves 4
Easy
Prep: 20 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad
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Ingredients
Nutrition
Units:
MetricUS
-
300g pack cooked egg noodle
-
150g sugar snap pea
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 peanut
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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Nutrition: per serving
- kcal603
- fat24g
- saturates6g
- carbs65g
- sugars15g
- fibre4g
- protein31g
- salt2.2g
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Method
-
step 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.
Recipe from Good Food magazine, August 2013
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A star rating of 5 out of 5.2 ratings
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