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
Serves 2
100g dried vermicelli noodles½ cucumber, halved and sliced200g cherry tomatoes, halvedsmall handful of mint leaves, finely chopped1 carrot, finely shredded or grated200g-300g leftover beef (see recipe below), finely choppedhandful of leftover spicy greens (see recipe below)
STEP 1Cook the noodles following pack instructions, then drain and rinse to prevent them sticking.STEP 2Combine 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.
