Foryoueats: Vietnamese Beef and Crunchy Noodle Salad

Ingredients

• 100g (3.5 oz) crunchy fried noodles*
• 2 tbsp sweet chilli sauce
• 2 tsp kecap manis (or any sweet dark soy sauce)
• 100g (3.5 oz) Vietnamese rice vermicelli noodles*
• 2 x 200g (7 oz) 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