Rice Noodles + Roast Beef = No Ordinary Summer Salad

By á-10847

Cool off and enjoy this no-stove, Asian-inspired Roast Beef and Rice Noodle Salad that's ready in just 20 minutes!

Ingredients

• 8 ounce(s) rice noodles
• 1/4 cup(s) canola oil
• 2 tablespoon(s) rice wine vinegar
• 1 tablespoon(s) finely grated fresh
• ginger
• 1 teaspoon(s) sugar
• 1 green apple, cut into thin 1/2-inch
• pieces
• 4 ounce(s) snow peas, thinly sliced
• lengthwise
• 4 scallions, thinly sliced
• 2 red or green chilies, thinly sliced
• 1/2 pound(s) sliced deli roast beef, torn
• Unsalted roasted peanuts, for
• serving
• Fresh cilantro, for serving

Details

Cooking time 20mins
Adapted from yahoo.com

Preparation

Step 1

1. Place the noodles in a large bowl, cover with hot water, and let soak until tender and pliable, 8 to 10 minutes; drain and return to the bowl.

2. Meanwhile, in a small bowl, whisk together the oil, vinegar, ginger, and sugar. Add to the noodles and toss to combine.

3. Add the apple, peas, scallions, and chilies to the noodles and toss to combine. Fold in the roast beef and top with the peanuts, if desired.