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
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
Method
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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.