A salad whose wild freshness is perfect for hot days!
Cooking time: 45 minutes
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | clove of garlic, crushed | |
| 2 | tablespoon(s) | soy sauce |
| juice of ½ lime | ||
| 200 | g | fillet of beef |
| coconut oil for frying | ||
| 100 | g | rice noodles (vermicelli) |
| 1 | red bell pepper, deseeded and cut into strips | |
| 1 | green bell pepper, deseeded and cut into strips | |
| 1 | red onion, thinly sliced | |
| 1 | large carrot, thinly sliced | |
| 100 | g | bean sprouts |
| 100 | g | sugar snaps, cut lengthwise |
| 1 | mango, peeled and cut into thin strips | |
| 1 | red chilli pepper, deseeded and sliced (optional) | |
| 1 | bunch | of coriander, fresh, to serve |
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | mango chutney |
| 1 | tablespoon(s) | soy sauce |
| 2 | tablespoon(s) | olive oil |
| 1 | clove of garlic, crushed | |
| juice of 1 lime | ||
| 1 | lime | |
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