Beef noodle salad with stem ginger dressing
Ingredients
- 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
- 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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