Ingredients:
250 g dried rice noodles
800 g beef mince ( 1lb)
1/4 cup red curry paste
2 tablespoons vegetable oil
250 g cherry tomatoes, halved
1 lebanese cucumbers, halved, seeded, sliced thinly
4 spring onions, chopped finely
1 red capsicums, sliced thinly
1 cup bean sprouts
1/2 cup cilantro, chopped
1/2 cup sweet chili sauce
1/4 cup rice vinegar
Directions:
Place noodles in large heatproof bowl; cover with boiling water and stand until noodles are just tender; drain.
Using your hands, combine minced beef and paste in a bowl; shape mixture into 12 patties. Heat oil in a large frying pan and cook patties, in batches, until browned and cooked through.
Meanwhile, combine tomatoes through cilantro in a large bowl; add noodles and half of the combined chilli sauce and vinegar, toss gently to combine.
Serve patties with the noodle salad, drizzled with the remaining dressing.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.