Roast Beef,Thick Mung Bean Noodles And Mixed Vegetables Salad 涼拌牛肉粉絲

The following evening I created another heathy salad with some of the leftover beef from our previous dish (see roast beef salad with grilled vegetables, baby spinach and goat curd), this time a refreshing salad with an oriental flavour. Thought still on our diet but I simply couldn't resist not adding some of the thick mung bean noodles that I bought recently.

These slightly chewy noodles turned out to be a great addition to the salad; not only did they add body and texture to the dish, my longing for noodles was also fulfilled. If you are unable to find them use the normal mung bean noodles instead.

recipe from the tummies' kitchen
serves 3 to 4
you'll need;
250 g of leftover roast beef, thinly sliced
1 cucumber, halved lengthwise, removed seeds and slice thinly at an angle
2 carrot, peeled and julienned
2 celery sticks, sliced thinly at an angle
2 spring onions, julienned
1 bunch of coriander, roughly chopped
150 g of mixed lettuce leaves
1 cup of bean sprouts
3 bundles of thick mung bean noodles, cooked until al dente, refreshed and drained well
3 to 4 tbs of toasted sesame seeds

for the dressing;
2 tbs of garlic oil
4 tbs of light soy
2 tbs of dark soy
1.5 tbs of chili oil with sediments
2 tsp of sesame oil
1 tbs of sugar

Prepare the vegetables.

Prepare the noodles, once drained mix in a little oil to stop the noodles from sticking and set aside.

Place all dressing ingredients in a bowl and mix well, adjust the seasonings to suit your taste.

Place all ingredients in a salad bowl, add the toasted sesame seeds and dressing and toss well.

Sprinkle with extra sesame seeds before serving.