Name: Beef noodle salad
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 75 gram vermicelli rice noodles; 1 tablespoon leftover asian gremolata; 1 tablespoon soy sauce; 1 tablespoon sweet chilli sauce; 3/4 cup leftover beef strips; 1 cup chopped leftover cooked greens such as chinese broccoli and/or baby bok choy; handful of fresh coriander leaves

Ingredients

75 gram vermicelli rice noodles

1 tablespoon leftover asian gremolata

1 tablespoon soy sauce

1 tablespoon sweet chilli sauce

3/4 cup leftover beef strips

1 cup chopped leftover cooked greens such as chinese broccoli and/or baby bok choy

handful of fresh coriander leaves

Method

1.Boil kettle. Place noodles in bowl. Cover with boiling water and let stand for 2 to 3 minutes, or until cooked. Drain and return to bowl.

2.In a cup stir together gremolata, soy sauce and sweet chilli sauce, pour over noodles and toss to coat, add beef, greens and coriander; toss to disperse ingredients though noodles.

3.Refrigerate until required. Serve hot or cold.

Keeping times: Use the leftover Asian gremolata within 1 day of making, and the leftover beef within 2 days of cooking.
Note

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Ingredients

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