Description
A refreshing and flavorful vermicelli noodle and beef salad featuring tender leftover beef, crisp vegetables, and a tangy, sweet, and savory dressing. This easy-to-make salad is perfect for light lunches or as a vibrant side dish and can be enjoyed chilled to enhance its fresh flavors.
Ingredients
Scale
Noodles
- 100g dried vermicelli noodles
Vegetables & Herbs
- ½ cucumber, halved and sliced
- 200g cherry tomatoes, halved
- small handful of mint leaves, finely chopped
- 1 carrot, finely shredded or grated
- handful of leftover spicy greens (such as Thai basil or kale)
Protein
- 200g-300g leftover beef, finely chopped
Dressing
- 2 tsp fish sauce
- 1 lime, juiced
- 3 tbsp sweet chilli sauce
- 2 tsp sesame oil
- 1 tbsp soy sauce
Instructions
- Cook the noodles: Prepare the vermicelli noodles by cooking them according to the package instructions. Once cooked, drain the noodles and rinse under cold water to stop the cooking process and prevent them from sticking together.
- Prepare the dressing: In a large bowl, combine the fish sauce, lime juice, sweet chilli sauce, sesame oil, and soy sauce. Taste the dressing and adjust by adding extra lime juice or soy sauce if needed for balanced flavor.
- Toss noodles with dressing: Add the cooled noodles to the bowl with the dressing and toss thoroughly to ensure the noodles are well coated with the flavorful dressing.
- Add remaining ingredients: Add the finely chopped leftover beef, halved cherry tomatoes, sliced cucumber, shredded carrot, chopped mint leaves, and leftover spicy greens to the bowl. Toss all ingredients together gently but thoroughly to combine all the vibrant flavors and textures evenly.
- Chill and serve: Transfer the salad to an airtight container and chill in the refrigerator. The salad can be kept for up to two days and served cold, making it perfect for meal prep or a quick refreshing meal.
Notes
- For best results, use leftover beef that is seasoned or marinated, but plain cooked beef works well too.
- The leftover spicy greens can be substituted with any bitter or peppery greens such as arugula or baby kale.
- Adjust the sweetness or spiciness of the dressing by adding more sweet chilli sauce or lime juice according to taste.
- This salad is best served chilled to maintain freshness and texture.
- Store the salad in an airtight container in the refrigerator for up to two days to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: vermicelli noodle salad, beef salad, Asian salad, leftover beef recipe, quick noodle salad, fresh noodle salad
