Beef noodle salad with stem ginger dressing

• 300g pack cooked egg noodle
• 150g sugar snap pea
  sliced
• 8 radishes
  finely sliced
• 1 thumb-sized red chilli
  finely sliced
• small bunch coriander
  leaves picked
• 200g rare roast beef
  (buy from deli counter or use leftovers), shredded
• 85g dry-roasted peanut

For the dressing

• 3 balls stem ginger
  finely chopped, plus 2 tbsp syrup
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tsp sesame oil