150g vermicelli noodles
1 carrot- sliced into matchsticks
2 radish- sliced into thin discs
1 cucumber- sliced into discs
Handful of fresh mint leaves
Handful of fresh coriander leaves
3 tbsp warm water
1 tbsp sugar
1 bsp lime juice
1 tbsp soy sauce
1 clove garlic- minced
1 small red chilli- finely minced
Combine the marinade ingredients together in a large bowl. Add the MEET Strips, and marinade for at least an hour.
In the meantime, soak the vermicelli in hot water according to packet instructions, then drain and rinse in cold water. Prepare the rest of your vegetables
Remove the MEET Strips from the marinade. Heat cooking oil in a large fry-pan over medium heat. Add the MEET Strips, and cook for 2-3 minutes, turning regularly until lightly caramelised.
Transfer the MEET Strips to serving plates, and continue to assemble by adding the cooked vermicelli, vegetables and topping with the herbs.
To make the dressing; combine the sugar with the warm water and whisk until dissolved. Add in the remaining ingredients. Lightly drizzle some dressing over each plate, and pour any extra into a small bowl to serve.