Satay Beef

While the noodles are soaking, peel and crush the garlic. Slice the red capsicum into 0.5cm strips. Slice the carrot (unpeeled) into 0.5cm batons, or grate if you would prefer. Slice the cucumber into 0.5cm half-moons. Finely slice the spring onions and keep the green and white parts separate. Finely slice the long red chilli (if using).

In a small bowl, combine the garlic, peanut butter, 2 tbs (for 2 people)/ 1/3 cup (for 4 people) soy sauce, rice wine vinegar, ½ the sugar, ½ the sesame oil and the water (for the sauce). Mix well to combine.

Heat a drizzle of olive oil in a medium frying pan over a medium high heat. Add the spring onion (white parts) and cook for 1 minute or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add the satay sauce and cook for a further 2-3 minutes or until the mixture becomes sticky.

Juice the lime to get 1 tbs (for 2 people)/ 2 tbs (for 4 people) and add to a small bowl with the remaining soy sauce, sugar and sesame oil. Mix well. Add the red capsicum, carrot and cucumber to the large bowl with the vermicelli noodles.