Margaret Fulton's beef and vermicelli noodle salad recipe

Margaret Fulton's beef and vermicelli noodle salad recipe
 

Beef and vermicelli noodle salad serves 4
250g rice vermicelli noodles
1 Lebanese cucumber
1 large carrot, grated coarsely
1/2 cup mint leaves
1/3 cup fresh coriander leaves
500g thick rump steak
1 tbsp chopped toasted peanuts (optional)
Dressing
2 tbsp brown sugar
1/4 cup lime juice
1 tbsp fish sauce
1 red chilli, seeded and chopped
Place noodles in a bowl and pour over enough boiling water to cover. Leave to stand for five minutes, then drain, rinse and set aside. Noodles should be tender but firm. Repeat with fresh boiling water if not quite soft enough.
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23 July 2018 in Lifestyle, Views: 67
Source: Guardian
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