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Takes: 15 minutes
Serves: 4

No nutritional information available.

Ingredients

- 200g vermicelli rice noodles
- ½ red cabbage, shredded
- ½ cucumber, deseeded and cut into long thin strips
- 200g baby plum tomatoes, halved
- 2 red chillies, deseeded and thinly sliced
- Large handful of fresh coriander leaves
- 300g roast beef slices, cut into strips
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 1 garlic clove, crushed
- 50g roasted salted peanuts, chopped
- Lime wedges, to garnish

Method

1. Place the noodles in a large heatproof bowl. Cover with boiling water and leave to soak for 5 minutes. Drain well, then rinse under cold water. Transfer to a serving bowl.

2. Add the red cabbage, cucumber, tomatoes, chillies, half the coriander and the beef strips. Toss gently to mix.

3. For the dressing, whisk the lime juice, fish sauce, brown sugar and sesame oil together in a small jug until combined. Drizzle the dressing over the salad and toss gently. Transfer to a serving platter, scatter over the peanuts and the remaining coriander. Serve with lime wedges.