Recipe information
Ingredients for - Beef noodle salad with stem ginger dressing
1. 300g pack cooked egg noodle -
2. 150g sugar snap pea , sliced -
3. 8 radishes , finely sliced -
4. 1 thumb-sized red chilli , finely sliced -
5. small bunch coriander , leaves picked -
6. 200g rare roast beef (buy from deli counter or use leftovers), shredded -
7. 85g dry-roasted peanut -
8. 3 balls stem ginger , finely chopped, plus 2 tbsp syrup -
10. 2 tbsp rice wine vinegar -
How to cook deliciously - Beef noodle salad with stem ginger dressing
1. Stage
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.
