Thai · Vegetarian

Thai rice noodle salad

Name: Thai rice noodle salad
Cook time: 9 min
Total time: 9 min
Cuisine: Thai
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

lunchdinnerVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-Free

Ingredients

Vermicelli Rice Noodles1/2 bag
Bean Sprouts7 oz
LimeZest and juice of 2
Fish Sauce2-3 tbsp
Muscovado Sugar1 tsp
Red Onions1 sliced
Lettuce2 small
Minced Pork1 lb
GingerKnob
Cayenne PepperPinch
Sunflower Oil1 tsp
Sesame Seed2 tblsp
Oil1 tsp
Sirloin steak4
Red Chilli1 sliced

Instructions

1
Place the noodles and beansprouts in a heatproof bowl and cover with boiling water.
2
Leave for 4 mins, or until the noodles are tender.
3
Drain, then cool under cold running water and drain again.
4
Return to the bowl.
5
Stir together the lime zest and juice, fish or soy sauce and sugar.
6
Stir into the noodles with the red onion and lettuce.
7
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.
8
Mix into the noodles, divide between four bowls and serve warm.
9
To make with steak, make the rice noodle salad.
10
Heat 1 tsp sunflower oil in a frying pan.
11
Tip 2 tbsp sesame seeds onto a plate.
12
Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds.
13
Fry for 5 mins for medium rare, turning halfway.
14
Leave to rest for 5 mins, then thinly slice.
15
Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles.
16
Top with steak to serve.