Vermicelli noodle & beef salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 100g dried vermicelli noodles
- ½ cucumber, halved and sliced
- 200g cherry tomatoes, halved
- small handful of mint leaves, finely chopped
- 1 carrot, finely shredded or grated
- 200g-300g leftover beef (see recipe below), finely chopped
- handful of leftover spicy greens (see recipe below)
For the dressing
- 2 tsp fish sauce
- 1 lime, juiced
- 3 tbsp sweet chilli sauce
- 2 tsp sesame oil
- 1 tbsp soy sauce
Method
- STEP 1
Cook the noodles following pack instructions, then drain and rinse to prevent them sticking.
- STEP 2
Combine all the dressing ingredients in a large bowl and season to taste, with a bit more lime juice or soy sauce, if you like. Toss the noodles in the dressing, add the remaining ingredients, and toss well. Will keep chilled in an airtight container for two days.
