Serves 6
20 min
Beef Noodle Salad with Stem Ginger Dressing
Recipe GLPR7a27100086f301
A vibrant Asian-inspired salad combining tender shredded beef with chewy egg noodles, crisp vegetables, and a bold stem ginger dressing. Sugar snap peas, radishes, and fresh coriander add crunch and brightness, while roasted peanuts provide a rich, nutty finish. The sweet and tangy ginger syrup dressing brings everything together with warmth and depth.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
300g cooked egg noodles
150g sugar snap peas, thinly sliced
8 radishes, finely sliced
1 red chilli, finely sliced
small bunch fresh coriander, leaves picked
200g rare roast beef, shredded
85g dry-roasted peanuts
3 balls stem ginger, finely chopped
2 tablespoons stem ginger syrup
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
Directions
In a small bowl, whisk together the chopped stem ginger, ginger syrup, soy sauce, rice wine vinegar, and sesame oil until well combined and emulsified.
In a large mixing bowl, combine the cooked egg noodles, sliced sugar snap peas, sliced radishes, sliced red chilli, coriander leaves, shredded roast beef, and dry-roasted peanuts.
Pour the prepared ginger dressing over the salad ingredients and toss thoroughly until everything is evenly coated and well combined.
Serve immediately for best flavor and texture, or cover and refrigerate for up to 1 day before serving.
