Vietnamese sweet chilli beef and noodle salad
Sweet Chilli Sauce
Rice Vermicelli Noodles
Ingredients required for this recipe:
300g beef fillet, thinly sliced
1 tblsp oil
1 clove garlic, finely chopped
2 tblsp Trident Sweet Chilli Sauce
150g Trident Vermicelli Rice Noodles, soaked
5 spring onions, sliced
50g bean sprouts
1 red capsicum, thinly sliced
1 carrot, peeled and grate
1 cup Trident Sweet Chilli Sauce
1/2 tsp Sesame Oil
2 tsp fish sauce
2 tblsp vietnamese mint, torn
1 lemon zested and juiced
To serve - mint leaves and chopped peanuts
Combine the beef, oil, garlic and Trident Sweet Chilli Sauce in a glass bowl and mix well.
In a large bowl toss together the prepared noodles, spring onions, bean sprouts, capsicum and carrot.
In a small-lidded container or jar combine all the Sweet Chilli dressing ingredients and shake well.
Stir fry the Beef 2 minutes in a hot wok until well browned.
Arrange the noodles on a large platter and serve the beef over the noodles.
Pour over the prepared dressing, garnish with mint leaves and chopped peanuts. Serves 4