Noodle salad with ginger-rubbed beef

This tasty Asian fusion noodle dish is packed full of veggies and delicious ginger spiced flash-fried beef. Perfect for lunch or a quick weeknight dinner. And it's suitable for diabetics.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


Noodle salad with ginger-rubbed beef
  • 100 gram soba noodles
  • 200 gram beef rump steak, trimmed
  • 2 teaspoon peanut oil
  • 1 tablespoon finely grated fresh ginger
  • 1 small zucchini (180g), cut into ribbons
  • 1 small carrot (70g), cut into ribbons
  • 60 gram small carrot (70g), cut into ribbons
  • 1 cup (80g) bean sprouts
  • 1 cup fresh thai basil leaves
  • 1/2 cup fresh coriander leaves
  • 2 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, crushed
  • 3 teaspoon honey
  • 1 teaspoon sodium-reduced soy sauce
  • 2 tablespoon unsalted roasted peanuts, chopped coarsely


Noodle salad with ginger-rubbed beef
  • 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.

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