Thai Rice Noodle Salad
A Thai-inspired noodle salad featuring vermicelli rice noodles, bean sprouts, lime, and a tangy dressing, with optional pork or steak additions.
Pasos
- 1
Place the noodles and bean sprouts in a heatproof bowl and cover with boiling water. Leave for 4 minutes, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
- 2
Stir together the lime zest and juice, fish sauce and sugar. Stir into the noodles with the red onion and lettuce.
- 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 minutes, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
- 4
To make with steak, prepare the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Spread 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into four 175g sirloin steaks and press into sesame seeds. Fry for about 5 minutes per side for medium-rare, turning halfway. Rest 5 minutes, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak and serve.
