Vegetable oil - 4 tbsp (3 for dressing and 1 for frying)
Soy sauce - 2 tbsp
Rice vinegar - 2 tsp
Salt - 1/2 tsp
Chicken broth - 1/2 tsp
Sugar - 1 tsp
Cucumber - 1
Carrot - 1
Peanuts - 30 g
Cilantro - 1 tbsp
Instruction
Prepare rice noodles according to the package directions. Usually you just keep it for 10 minutes in boiling water. Take it out and rinse it well in cold water. Cut the noodles with help of kitchen shears to 6″ pieces.
Cut carrots and green bell peppers into strips. In a small container put carrot, bell peppers and garlic. Add soy sauce, rice vinegar, pinch of chili pepper and mix it well. Put a lid on the container and put it into refrigerator.
In a wok heat the oil, stir fry onions for a minute and add ground beef. Add salt, pepper and cumin according to your own taste. On medium high heat keep stir frying the meet for about 5-8 minutes. Add half of the cilantro, mix it once or twice and turn off the heat. Drain the excess oil by help of bigger strainer.
In a large mixing bowl mix 1,2,3. Add cucumber and remaining cilantro. If needed add more salt and your salad is good to go.