vietnamese salad

Cook time : 30mins

Serves 2

Per serving : 416kCal / Carbs 58g / Protein 28g / Fat 8g

100g rice vermicelli noodles

1 tbsp coconut oil

1 stalk lemongrass, finely chopped

1 small shallot, diced

200g beef mince

1 tbsp lime juice

2 tsp tarnari (soy sauce)

1 tsp rice malt syrup

1 tsp mirin

6 iceberg lettuce leaves, thinly shredded

1/2 lebanese cucumber, sliced

1/2 tbsp peanuts, roughly chopped

2 tbsp fresh mint, leaves picked

1 small red chilli, finely chopped

Start by cooking noodles according to packet instructions.
Meanwhile, heat oil in a large wok over medium-high heat. Add lemongrass and shallot and cook for 2 minutes.
Next, add beef and cook for for 6-8 minutes, or until cooked through. Add lime, tamari, rice malt syrup and mirin. Cook for an additional minute then remove from heat.
Transfer cooked noodles, lettuce and cucumber to a bowl and toss to combine.
Top with mince, peanuts, mint, fresh chilli and a wedge of lime, if you have any left over.