This easy-to-prepare and substantial salad is all about the contrasting flavours and textures – cold, crunchy cucumber and tender stir-fried beef.
Waitrose and Partners

Smashed cucumber & beef noodle salad

This easy-to-prepare and substantial salad is all about the contrasting flavours and textures – cold, crunchy cucumber and tender stir fried beef.

HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 tbsp low sodium soy sauce
  • 3 tbsp Cooks’ Ingredients Chinese Rice Vinegar
  • 2 tsp toasted sesame oil
  • 2 tsp Essential Pure Clear Honey
  • 1 large Essential Cucumber, halved lengthways
  • 4 blocks wholewheat noodles
  • 4 Essential Salad Onions, finely sliced
  • 2 tsp sesame seeds
  • 2 tsp Chinese five spice
  • 4 tbsp cornflour
  • 2 x 230g packs Essential British Beef Rump Steak, cut into strips
  • ½ tbsp Essential Vegetable Oil
  • 2 tsp Lee Kum Kee Chiu Chow Chilli Oil (optional)

Method

  1. Whisk the soy, vinegar, sesame oil and honey in a bowl. Scrape the seeds from the cucumber with a spoon, then place each 1/2, cut-side down, on a board. Bash with a rolling pin until cracked all over, then chop. Toss in the dressing and set aside.

  2. Cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking. Add to the cucumber with the salad onions and mix well. Toast the sesame seeds in a dry wok, stirring until golden.

  3. Mix the five spice and cornflour in a bowl, then season. Coat the beef in the flour mix. Heat ½ the vegetable oil in the wok, then add ½ the beef to the pan and fry for 4-6 minutes, until golden. Set aside. Repeat with the remaining oil and beef, then return the first batch to the pan to heat through. Plate up the cucumber and noodles, top with the beef and sprinkle over more sesame seeds and chilli oil, if using.

Cook’s tip

If you have time, prepare the cucumber up to 1 day in advance to marinate and take on the flavours of the dressing. Store in the fridge in an airtight container.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,116kJ/ 741kcals

Fat

21g

Saturated Fat

1.3g

Carbohydrates

98g

Sugars

8.1g

Fibre

11g

Protein

34g

Salt

1.8g

Shop this recipe

Sign in and book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot

Loading finished