100g rice vermicelli noodles
1 large Lebanese cucumber (175g)
315g packet Thai-style salad kit
300g sliced rare roast beef, torn
250g punnet cherry tomatoes, halved
1 cup fresh coriander leaves
2 tblsps fish sauce
1 tblsp sweet chilli sauce
2 tblsps lime juice
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until tender. Drain. Rinse under cold water. Drain well. Cut into shorter lengths using kitchen scissors.
Cut cucumber in half lengthways. Using a teaspoon, scrape away seeds. Thinly slice.
Place salad from kit in a large bowl, reserving dressing sachet and crispy shallots. Add noodles, cucumber, beef, tomatoes and coriander. Toss to combine. Transfer to a serving bowl.
To make dressing, combine reserved dressing sachet with sauces and juice in a jug. Mix well.
Drizzle dressing over salad. Sprinkle with crispy shallots.
This recipe originally appeared on New Idea Food