Name: Vermicelli noodle & beef salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 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); 2 tsp fish sauce; 1 lime juiced; 3 tbsp sweet chilli sauce; 2 tsp sesame oil; 1 tbsp soy sauce

A serving of vermicelli noodle & beef salad

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.