Thai Salad with Mango and Roast Beef

For the Thai salad with mango and roast beef, first pour boiling water over the glass noodles in a bowl and let them swell for 5-10 minutes according to the package instructions. Then drain in a colander, rinse in cold water and drain. Then place the pasta in a bowl and cut into smaller pieces with kitchen scissors.

Meanwhile, for the vinaigrette, cut the chili pepper in half lengthwise and remove the seeds, wash and finely dice. Mix the chili with the lime juice, fish sauce, soy sauce and brown sugar, then whisk in the oil.

Halve and seed the pointed peppers, wash and cut into fine strips. Peel the carrot and also cut into fine strips. Peel the mango and cut into thin slices. Cut roast beef into strips about 1 cm wide. Clean and wash lettuce, spin dry and chop into bite-sized pieces. Wash cilantro greens, shake dry and pluck leaves. Roughly chop the cashews.

First pour the vinaigrette into the jar. Then layer the bell bell pepper, carrot, mango, glass noodles and roast beef on top, one by one. Top with the lettuce, sprinkle with cilantro and cashews. Seal the jar and refrigerate (overnight). To eat, turn the Thai salad with mango and roast beef onto a plate and mix well again.

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