Asian noodle salad with roast beef and soy-ginger dressing

    Asian noodle salad with roast beef and soy-ginger dressing

    92saves
    40min


    16 people made this

    About this recipe: A creamy Asian dressing nicely compliments this egg noodle salad with broccoli, red pepper, beansprouts and peanuts.

    Lucy Devon, England, UK

    Ingredients
    Serves: 8 

    • Soy-ginger dressing
    • 2 medium garlic cloves, minced
    • 6 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1/2 tablespoon caster sugar
    • 1 tablespoon sesame oil
    • 1 teaspoon minced root ginger
    • 1/2 teaspoon red chilli flakes
    • 2 tablespoons mayonnaise
    • 4 tablespoons vegetable oil
    • Pasta salad
    • 2 tablespoons salt
    • 1 1/2 (300g) packet free range egg noodles
    • 250g broccoli florets
    • 300g rare sliced roast beef, cut into strips
    • 3 medium carrots, peeled and julienned
    • 1 red pepper, julienned
    • 1/2 (300g) packet beansprouts
    • 4 spring onions, thinly sliced
    • 75g chopped roasted peanuts
    • 4 tablespoons chopped fresh coriander

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger and chilli flakes in a small bowl or measuring jug. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil; keep chilled.
    2. Prepare egg noodles according to packet instructions. Drain and allow to cool.
    3. Place broccoli in a microwave-safe bowl with a bit of water at the bottom. Cover with cling film and cook in the microwave on high for 3 to 5 minutes, until just tender (the amount of time will depend on your microwave, so check tenderness after 2 minutes). Drain the water from the bowl and set the broccoli aside to cool.
    4. Place all remaining salad ingredients in a large bowl. When cooled, add the noodles and broccoli. You can chill the salad at this point until you're ready to serve, or serve immediately. When ready to serve, add dressing and toss to coat.

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    Reviews (2)

    SLJCake
    by
    2

    Delicious recipe- my son says it's one of his favourites. I used greek yoghurt instead of mayo and added lime juice to the dressing. - 29 Sep 2014

    by
    2

    So delicious! I didn't add beansprouts because I don't like them but I'm keen to try this dressing with chicken. I think i'll prefer that. Still very good all round! Thanks for the recipe, jenn - 29 Jun 2011

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