Beef and soba noodle salad
soba noodles 100% buckwheat
sweet chilli sauce
deli-sliced roast beef
150 g, fat trimmed, cut into strips
1 small, grated
¼ small, thinly sliced
1 medium, halved, thinly sliced
2 tbs, plus extra sprigs to garnish
mixed salad leaves
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Refresh under cold water. Drain. Transfer to a large bowl. Add oil and toss to coat.
- Combine soy and sweet chilli sauces and juice in a small bowl. Add sauce mixture, beef, carrot, onion, cucumber and coriander to noodles. Toss to combine. Serve noodle salad on lettuce, garnished with extra coriander.