Vermicelli noodle & beef salad

• dried vermicelli noodles↗100g g
• cucumber↗½

  halved and sliced

• cherry tomatoes↗200g g

  halved

• mint leaves↗small handful of

  finely chopped

• carrot↗1

  finely shredded or grated

• leftover beef200g-300g g

  finely chopped

• leftover spicy greenshandful of

  (see recipe below)

• fish sauce↗2 tsp tsp
• lime↗1

  juiced

• sweet chilli sauce↗3 tbsp tbsp
• sesame oil↗2 tsp tsp
• soy sauce↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the noodles following pack instructions, then drain and rinse to prevent them sticking.

2. 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.