This light, fresh noodle salad has lots of flavour and crunch but takes very little preparation. This recipe is a mouthwatering leftovers idea from our pot-roasted beef in red wine with baby veg and new potatoes dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once. Gently heat 2 tbsp of the vinegar with the soy sauce and sugar until the sugar dissolves, add the shredded beef and stir to coat in the sauce. Set aside. Put the stir-fry veg and noodles in a colander and pour a kettle of boiling water over them to refresh, then drain and transfer to a large bowl. Pour over the rest of the vinegar, the sweet chilli sauce and the lime juice. Mix well so everything is coated in the dressing. Divide the noodle and vegetable mixture between bowls and top each one with some of the beef and teriyaki sauce.
