Beef and soba noodle salad
Dry 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.