Ginger Beef Salad Noodle Bowl

[mish]

Ginger Beef Salad Noodle Bowl

Dressing:

• 2 tablespoons oil
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1 teaspoon finely grated ginger
• pepper, to taste

Salad:

• 8 ounces cooked steak or roast beef, thinly sliced
• 4 ounces vermicelli, broken into 3-inch pieces, cooked and cooled
• 1 cup pea pods, halved
• 1 cup shredded cabbage, red
• 1/2 cup very thinly sliced carrot
• 1/2 cup sliced green onions
• 1 can (8 oz) sliced water chestnuts, drained

Whisk together dressing ingredients or shake in a tightly covered container.

Combine all salad ingredients in a bowl; pour dressing over salad and toss lightly. Chill for at least an hour before serving.

 

[SierraCook]

Mish, this recipe sounds wonderful. Since I have the next week off I just might have to give this recipe a try. Thanks for sharing.