Thai rice noodle salad

Ingredients

• 100 gRice noodle
• 200 gSprouts
• 2 pcsLime
• 3 tbspFish sauce
• 1 tspSugar
• 1 pcsOnion
• 200 gSalad
• 500 gGround pork
• 20 gGinger
• 0.3 gCayenne pepper
• 1 tspSunflower oil
• 18 gSesame seeds
• 1 tspOil
• 1 gBeef loin
• 1 pcsChili
• 1 gMint

Instructions

1. 1

   Prepare noodles and sprouts

   • Place rice vermicelli and bean sprouts in a heatproof bowl and cover with boiling water.
   • Leave for 4 minutes or until noodles are tender. Drain, rinse under cold water and drain again. Return to the bowl.
2. 2

   Make dressing and toss salad

   • Grate the lime zest and squeeze the juice.
   • Mix lime zest and juice with fish sauce (or soy sauce) and muscovado sugar until the sugar dissolves.
   • Stir the dressing into the noodles, add sliced red onion and shredded lettuce.
3. 3

   Option A: With minced pork (recommended)

   • Heat a little oil in a non-stick pan.
   • Stir-fry 500 g minced pork with grated ginger and a pinch of cayenne for about 10 minutes until browned and cooked through.
   • Mix the cooked mince into the noodles, divide among four bowls and serve warm. Sprinkle toasted sesame seeds on top if desired.
4. 4

   Option B: With sesame sirloin (optional)

   • Prepare the rice noodle salad base as above.
   • Heat 1 tsp sunflower oil in a frying pan. Pour 2 tbsp sesame seeds onto a plate.
   • Rub 4 x 175 g sirloin steaks with 1 tsp oil, press into sesame seeds and fry about 5 minutes total for medium rare, turning halfway.
   • Rest steaks 5 minutes, slice thinly. Toss a deseeded sliced red chilli and a handful of mint leaves into the noodles. Top with steak slices and serve.