200 g rice vermicelli noodles
350 g beef rump steak, thinly sliced
6 cloves garlic, crushed
2 tbsp fish sauce
3 tsp mild curry powder
1 tsp grated fresh ginger
2 medium (240 g) carrots
1/2 medium (300 g) daikon
1 small (130 g) green cucumber
8 medium lettuce leaves, shredded
1 cup (80 g) bean sprouts
2 tsp peanut oil
1/4 cup chopped fresh mint
3/4 cup (110 g) unsalted roasted peanuts, chopped

Combine beef, garlic, sauce, curry powder and ginger in bowl, mix well, cover, refrigerated 3 hours or overnight. Place noodels in heatproof bowl, cover with boiling water, stand 5 min, drain. Cut carrots, daikon and cucumber into thin strips (julienne style). Combine lettuce, sprouts and vege strips in large bowl. Heat oil in wok or pan, add beef mixture in batches, stir-fry until beef is browned and tender. Combine beef mixture with veges, noodles, mint and peanuts, mix well.