Vermicelli noodle & beef salad
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Vermicelli noodle & beef saladNew Recipes

By Ailsa Burt

Cook our spicy beef dish for dinner, then use the leftovers to make this fast noodle salad with a fresh and punchy dressing

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 583
  • fat 20g
  • saturates 5g
  • carbs 66g
  • sugars 0g
  • fibre 7g
  • protein 32g
  • salt 4.2g

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

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.

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