Dinner

Vermicelli Noodle & Beef Salad Recipe

ByBen Miller January 3, 2026January 3, 2026

Introduction

This vibrant vermicelli noodle and beef salad is a refreshing and flavorful dish perfect for using up leftovers. Light, tangy, and easy to prepare, it combines fresh vegetables, tender beef, and a zesty dressing for a satisfying meal.

The image shows a clear rectangular container filled with thin white rice noodles piled in loose bundles. Scattered among the noodles are slices of green cucumber, thin orange carrot strips, and bright red cherry tomato halves. Small pieces of cooked meat with a grayish-brown color are spread evenly throughout, with some chopped green herbs sprinkled on top. A translucent blue plastic fork rests diagonally on the front edge of the container, placed over a light wooden board. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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, finely chopped
Handful of leftover spicy greens
2 tsp fish sauce
1 lime, juiced
3 tbsp sweet chilli sauce
2 tsp sesame oil
1 tbsp soy sauce

Instructions

Step 1: Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
Step 2: In a large bowl, combine the fish sauce, lime juice, sweet chilli sauce, sesame oil, and soy sauce to create the dressing. Adjust seasoning by adding more lime juice or soy sauce if desired.
Step 3: Toss the cooked noodles in the dressing until well coated.
Step 4: Add the sliced cucumber, halved cherry tomatoes, chopped mint, shredded carrot, leftover beef, and spicy greens to the bowl. Toss everything together thoroughly to combine flavors.
Step 5: Serve immediately or chill in the refrigerator before serving for a cooler salad.

Tips & Variations

Substitute leftover beef with grilled chicken or tofu for a different protein option.
For extra crunch, add crushed peanuts or toasted sesame seeds on top before serving.
If you prefer a spicier salad, add fresh chopped chili or a dash of chili flakes to the dressing.
Use rice vinegar instead of lime juice for a milder acidity in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to two days. To keep the noodles from becoming soggy, you may want to store the dressing separately and toss just before serving. Leftover salad is best eaten cold or at room temperature.

How to Serve

This image shows a clear glass container filled with a fresh noodle salad on a white marbled surface. The bottom layer includes thin white rice noodles, which are loosely arranged and slightly twisted. On top of the noodles are thin slices of bright green cucumber, shredded orange carrots, and halved red cherry tomatoes spread evenly throughout. Small chunks of cooked meat with a tender texture are scattered across the salad. The salad is garnished with finely chopped green herbs that add a speckled green detail. A blue plastic fork rests diagonally on the container, and in the background there is a small glass jar filled with a dark reddish-brown sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beef instead of leftover beef?

Yes, you can quickly cook fresh beef strips by grilling or pan-frying them before adding to the salad. Allow the beef to cool slightly before mixing with the other ingredients.

What can I use if I don’t have vermicelli noodles?

Thin rice noodles or even spaghetti can be used as a substitute. Cook them according to package instructions and rinse thoroughly to prevent sticking.