•  100g vermicelli rice noodles
•  ½ cup mint leaves
•  300g beef mince
•  ¼ cup (60ml) oyster sauce
•  2 teaspoons finely grated ginger
•  2 teaspoons vegetable oil
•  150g snow peas (mange tout), sliced and blanched
•  250g cherry tomatoes, halved
•  1 small red onion, thinly sliced
•  2 tablespoons fish sauce
•  2 ½ tablespoons lime juice
•  1 ½ tablespoon caster (superfine) sugar
•  1 small red chilli, chopped

  Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.

  Chop half the mint leaves and place in a bowl with the mince, oyster sauce and ginger. Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the mince mixture into six patties and cook for 2–3 minutes each side or until cooked through.

  Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint leaves and toss to combine. Add the patties to the salad. Combine the fish sauce, lime juice, sugar and chilli and pour over the noodles to serve.
Serves 2.