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Weekday Supper Collage Week of 11-25-13

Roast Beef Rice Noodle Salad

No cooking required for this easy noodle salad with deli-sliced roast beef, crunchy green apple, crisp snow peas, roasted peanuts, and dressed with lime, ginger, and garlic.
Course Main Dish
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Author Renee


  • 8 ounces rice noodles
  • 1/4 cup vegetable or canola oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • 1 tablespoon finely grated fresh ginger
  • 1 garlic clove crushed
  • Pinch of salt
  • 1 tart green apple thinly sliced
  • 4 ounces snow peas thinly sliced lengthwise
  • 3 to 5 green onions white part only, thinly sliced
  • 1/2 jalapeno pepper seeded and finely chopped
  • 1/2 pound deli roast beef sliced for sandwiches
  • Roasted cocktail peanuts
  • Fresh cilantro


  1. Cover the noodles with hot water in a large bowl. Let soak until tender (al dente), about 10 minutes. Drain and return to the bowl.
  2. Whisk together oil, vinegar, lime juice, honey, ginger, garlic, and salt in a small bowl until combined to make the dressing.
  3. Add the dressing to the noodles and toss to coat the noodles.
  4. Add apple slices, peas, jalapeno to the noodles and gently toss to combine.
  5. Tear the beef into bite-sized pieces and fold into the noodles.
  6. Sprinkle cocktail peanuts on top. Garnish with fresh cilantro.

Recipe Notes

A recipe for a roast beef rice noodle salad. It is made with deli-sliced beef, rice noodles, snow peas, tart apple slices, and tossed with a simple homemade dressing.