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Ginger and noodle salad

  • 15 minutes
  • 6-8
Ginger and noodle salad

Served with the Spiced Cold Roast Fillet of Beef, this salad is delicious.


  • 250 grams egg noodles
  • 100 grams mangetout
  • 2 radicchio lettuces
  • 1 soft-leafed lettuce, washed
  • 3 spring onions, trimmed and finely shredded
  • 2 teaspoons shredded fresh ginger
  • ½ cup toasted peanuts
  • ¼ cup fresh mint
  • Ginger and lime dressing
  • ½ cup water
  • ¼ cup oil
  • 1½ tablespoons fish sauce
  • ½ lime, deseeded and chopped
  • 1 tablespoon caster sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon minced chilli
  • 1-2 teaspoons minced fresh ginger


  1. Cook the egg noodles in boiling salted water until al dente. Drain well.
  2. Blanch the mangetout and slice finely or split open into two halves. Tear the leaves from the radicchio and tear into small pieces if wished. Tear the green leaves if large. On a platter, arrange the noodles, salad leaves, spring onions, ginger, peanuts and mint. Slice the beef and serve on top, dressed with the Ginger and Lime Dressing.
  3. Ginger and lime dressing
  4. Place all the ingredients in a small processor; whizz until smooth. Strain if wished.

Cooks Tips


- Add 100 grams sliced raw or pan fried shiitake mushrooms to the salad; add 1-2 teaspoons sesame oil to the dressing.

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