100g crunchy fried noodles*
2 tbsp sweet chilli sauce
2 tsp kecap manis (or any sweet dark soy sauce)
100g (3.5 oz) glass noodles*
2 x 200g beef scotch fillet (ribeye) steaks, or sirloin or rump
sea salt
1 tbsp vegetable oil
150g (5 oz) watercress or other salad greens
1 large shallot, sliced
100g (3.5 oz) sliced snow peas or sugarsnap peas
1 small cucumber, sliced
¼ cup roughly chopped coriander (cilantro) leaves
¼ cup mint leaves
½ bottle Marion’s Vietnamese Tangy Dressing*
3 tbsp toasted shaved coconut
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