1.Cook noodles in a medium saucepan of boiling water, uncovered, for 4 minutes. Drain, rinse under cold water; drain well.
2.Rub steak with combined peanut oil and half the ginger. Season with pepper. Cook steak in a small heated non-stick frying pan for 2 minutes each side for medium or until cooked as desired. Stand covered for 5 minutes, then slice thinly.
3.Combine noodles, zucchini, carrot, chestnuts, sprouts, basil and coriander in a large bowl.
4.Combine remaining ginger, juice, sesame oil, garlic, honey and sauce in a screw-top jar; shake well. Pour over salad, toss gently to combine. Divide salad into serving bowls; top with steak, sprinkle with nuts.
You could also try this with ginger-rubbed chicken breast or firm tofu. Use a vegetable peeler or mandoline to cut vegetables into ribbons.Note