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Vermicelli noodle & beef salad

A serving of vermicelli noodle & beef salad

Vermicelli noodle & beef salad

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

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal583
fat20g
saturates5g
carbs66g
sugars25g
fibre7g
protein32g
salt4.2g

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.

Recipe from Good Food magazine, August 2024

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A star rating of 4.5 out of 5.2 ratings

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