Thai rice noodle salad

Vegetarian · Thai classic.

Ingredients

• 1/2 bag Vermicelli Rice Noodles
• 200g Bean Sprouts
• Zest and juice of 2 Lime
• 2-3 tbsp Fish Sauce
• 1 tsp Muscovado Sugar
• 1 sliced Red Onions
• 2 small Lettuce
• 500g Minced Pork
• Knob Ginger
• Pinch Cayenne Pepper
• 1 tsp Sunflower Oil
• 2 tblsp Sesame Seed
• 1 tsp Oil
• 4 Sirloin steak
• 1 sliced Red Chilli

Method

1. Bring to a boil — Place the noodles and beansprouts in a heatproof bowl and cover with boiling water.
2. Continue cooking — Leave for 4 mins, or until the noodles are tender.
3. Drain — Drain, then cool under cold running water and drain again.
4. Stir — Return to the bowl. Stir together the lime zest and juice, fish or soy sauce and sugar.
5. Stir — Stir into the noodles with the red onion and lettuce.
6. Fry — To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through.
7. Serve — Mix into the noodles, divide between four bowls and serve warm.
8. Continue cooking — To make with steak, make the rice noodle salad.
9. Fry — Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate.
10. Continue cooking — Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds.
11. Fry — Fry for 5 mins for medium rare, turning halfway.
12. Chill — Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles.

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