Thai rice noodle salad — cool rice noodles and beansprouts in a zingy lime-fish sauce dressing with red onion and lettuce, topped with stir-fried pork or sesame-crusted steak. Fresh and versatile.
- 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
Preparation
- Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 minutes, or until the noodles are tender, then drain, cool under cold running water, drain again, and return to the bowl.
- Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
- To make with mince, heat a little oil in a non-stick frying pan and stir-fry the minced pork, grated ginger and a pinch of cayenne or chilli powder for 10 minutes, until browned and cooked through. Mix into the noodles, divide between four bowls, and serve warm.
- To make with steak, prepare the rice noodle salad as above. Heat 1 tsp sunflower oil in a frying pan. Tip the sesame seeds onto a plate, rub 1 tsp oil into the sirloin steaks, and press into the sesame seeds. Fry for 5 minutes for medium rare, turning halfway, then rest for 5 minutes and thinly slice. Toss the shredded red chilli and a handful of mint into the noodles, then top with the steak to serve.
