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Leftover beef noodle salad recipe

Leftover beef noodle salad recipe

3 ratings

Turn roast beef leftovers into this fresh 'n' punchy Asian-inspired noodle salad, packed with crunchy veg and fragrant herbs. See method

  • Serves 4
  • Takes 25 mins
  • 304 calories / serving

Ingredients

  • 300g pack rice noodles
  • 1 garlic clove, peeled and crushed
  • 2 tsp golden caster sugar
  • juice of 1½ limes
  • 2 tbsp fish sauce
  • 1 red chilli, finely sliced​
  • 2 large carrots, peeled and coarsely grated or shredded with a julienne peeler
  • 4 mini cucumbers, peeled and sliced on the diagonal
  • 150g cherry tomatoes, halved
  • 75g radishes, finely sliced
  • 4 spring onions, trimmed and finely sliced
  • 20g mint, leaves picked (larger ones roughly chopped)
  • 20g coriander, leaves and stalks roughly chopped
  • 200g leftover rare roast beef, thinly sliced
  • 25g roasted salted peanuts, roughly chopped
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    1280kj
    304kcal     15%

  • Fat

    7g 10%

  • Saturates

    1g 7%

  • Sugars

    11g 12%

  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 38.1g Protein 19.2g Fibre 5.9g

Method

  1. Cook the noodles according to pack instructions. Run under cold water and set aside to cool. 
  2. Tip the garlic, sugar, lime juice and fish sauce into a bowl, then whisk until well. Add the chilli, according to taste. Taste and adjust the flavours if you need to: it should be a balance of hot, sour, salty and sweet. 
  3. Add the carrot, cucumbers, tomatoes, radishes, spring onion, herbs and noodles to a large salad bowl and pour over most of the dressing. Toss until everything is well combined, then lay the beef slices over the top. Pour over the remaining dressing and scatter over the peanuts, to serve.

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