Roast Beef Noodle Salad with Soy Ginger Dressing

Roast Beef Noodle Salad with Soy Ginger Dressing


7 people made this

A creamy Asian dressing nicely compliments this egg noodle salad with broccoli, red capsicum, beansprouts and peanuts.


Serves: 8 

  • Soy and Ginger Dressing
  • 2 medium garlic cloves, crushed
  • 6 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon caster sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons mayonnaise
  • 1/4 cup (65ml) vegetable oil
  • Pasta Salad
  • 1 1/2 (300g) free range egg noodles
  • 2 tablespoons salt
  • 250g broccoli florets
  • 300g rare sliced roast beef, cut into strips
  • 3 medium carrots, peeled and julienned
  • 1 red capsicum, julienned
  • 300g beansprouts
  • 4 spring onions, thinly sliced
  • 75g chopped roasted peanuts
  • 4 tablespoons diced fresh coriander

Preparation: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.
  5. 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 (1)


This recipe was extremely easy, my family loved it although I thought it a little salty even though no salt was added, probably from the Soy sauce which I would use Soy with no salt next time. Very nice, would certainly cook this again. *See photo I put up - 29 Dec 2011

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