Beef noodle salad with stem ginger dressing

• pack cooked egg noodle↗300g g
• sugar snap pea↗150g g

  sliced

• radishes↗8

  finely sliced

• thumb-sized red chilli1

  finely sliced

• coriander

  leaves picked

• rare roast beef200g g

  (buy from deli counter or use leftovers), shredded

• dry-roasted peanut↗85g g
• stem ginger3

  finely chopped, plus 2 tbsp syrup

• soy sauce↗2 tbsp tbsp
• rice wine vinegar↗2 tbsp tbsp
• sesame oil↗2 tsp tsp

Step-by-step instructions

1. 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.