Vietnamese, with its winning combination of sweetness, spice and loads of freshness, is just perfect for lazy summer supping. This bowl is brimming with tasty flavours, but our favourite part is the crunchy cashew nuts on top. Yum!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Bring a full kettle of water to the boil. To prepare the ingredients, juice the lime. Peel and finely grate the garlic, ginger and carrot. Trim and halve the green beans, pick the mint leaves, and finely slice the spring onion.
Place the rice stick noodles in a large bowl. Pour over the boiling water from the kettle. Set aside for 10 minutes, or until the noodles have softened completely. Drain and return to the bowl. Drizzle with a little olive oil to keep them from sticking. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it!
Meanwhile, combine the lime juice, sweet chilli sauce, salt-reduced soy sauce and warm water in a small bowl. Set aside.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the beef mince for 4-5 minutes, or until browned. Add the garlic, ginger and green beans. Cook for a further 4-5 minutes, or until the beans are cooked. Remove from the heat.
To serve, divide the rice noodles, carrot, beef mince and vegetables between bowls. Top with fresh mint, spring onion and roasted cashews. Drizzle over the sweet chilli sauce mixture and stir to coat the ingredients. Enjoy!