Steak & Vietnamese noodle salad

• brown rice noodles↗83g g

  (Clearspring contain no salt)

• rapeseed oil↗1 tsp tsp
• fillet steak↗250g g
• carrots↗2

  peeled into ribbons

• Chinese cabbage↗½

  shredded

• spring onions↗4

  sliced

• coriander1 small pack

  roughly chopped

• red chilli↗1

  seeds removed and thinly sliced

• lime↗1

  juiced

• soft brown sugar↗2 tsp tsp
• rice wine vinegar↗1 tsp tsp
• garlic clove↗1

  finely chopped

• fish sauce↗½ tbsp tbsp

Step-by-step instructions

1. 1

   Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.

2. 2

   Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.

3. 3

   Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.