Ingredients

• 6 cloves garlic, crushed, peeled and chopped
• 350 beef schnitzel, cut into 2cm strips
• 3 tablespoons soy sauce
• 3 teaspoons curry powder
• 190 grams rice noodles
• 8 lettuce leaves
• ½ cup sliced cucumber
• 1 spring onion, chopped
• 1 cup bean sprouts
• 2 tablespoons fresh mint, chopped
• 1 tablespoon oil
• 2 onions, finely sliced
• Dressing
• 2 tablespoons sugar
• 2 cloves garlic, finely chopped
• 1 chilli, finely chopped or a good pinch of dried
• 2 tablespoons lemon juice
• ¼ cup wine vinegar
• 1 tablespoon fish sauce, optional

Method

1. Toss the schnitzel pieces in the garlic, soy sauce and curry powder and marinate for 30 minutes.
2. Soak the noodles in warm water for 30 minutes. Drain and cook the noodles in boiling saltd water for 2-3 minutes until al dente. Cool under lots of running cold water. Drain them well. Toss the noodles in ¼ cup of the dressing.
3. Shred the lettuce and mix with the bean sprouts, cucumber, mint and spring onions. Arrange the lettuce around the edge of a large platter or 4 dinner plates. Fill the centre with the noodles.
4. Heat the oil in a frying pan. Add the onion and beef and toss over a high heat until the beef is just cooked.
5. Arrange the meat on top of the noodles and serve garnished with mint. Have extra dressing on hand for your guests.
6. Dressing
7. Add all the ingredients in a screw-top jar and shake to mix.