Vermicelli noodle & beef salad

Lunch with 12 ingredients.

Servings: 2

Total time: 20 minutes

Ingredients

• 200 gram cherry tomatoes halved
• 200 g-300 g leftover beef (see recipe below), finely chopped
• 1 tablespoon soy sauce
• 3 tablespoon sweet chilli sauce
• 1 lime juiced
• 2 teaspoon fish sauce
• 100 gram dried vermicelli noodles
• small handful of mint leaves finely chopped
• 1 carrot finely shredded or grated
• 2 teaspoon sesame oil
• handful of leftover spicy greens (see recipe below)
• 0.5 cucumber halved and sliced

Method

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