Thai rice noodle salad

• pack fine vermicelli rice noodles↗½ a
• bag beansprouts200g g
• limes↗zest and juice 2

  zest and juice 2

• fish or soy sauce2-3 tbsp tbsp

  to taste

• muscovado sugar↗1 tsp tsp

  or soft brown sugar

• red onion↗1

  halved and thinly sliced

• Little Gem lettuce↗2

  hearts, leaves separated and roughly torn

• minced pork↗500g g
• grated gingersmall knob

  small knob

• cayenne pepper↗pinch

  pinch

• sunflower oil↗1 tsp tsp
• sesame↗2 tbsp tbsp

  seeds

• oil1 tsp tsp
• sirloin steaks↗4 x

  4 x

• deseeded and shredded red chilli1

  1

Step-by-step instructions

1. 1

   Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.

2. 2

   Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.

3. 3

   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. Mix into the noodles, divide between four bowls and serve warm.

4. 4

   To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.