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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

Method

  • STEP 1

    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.

Recipe from Good Food magazine, August 2013

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A star rating of 5 out of 5.2 ratings
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