Thai rice noodle salad | Taste Board

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Thai rice noodle salad

Thai rice noodle salad

Vegetarian

Thai

Ingredients

- Vermicelli Rice Noodles : 1/2 bag
- Bean Sprouts : 200g
- Lime : Zest and juice of 2
- Fish Sauce : 2-3 tbsp
- Muscovado Sugar : 1 tsp
- Red Onions : 1 sliced
- Lettuce : 2 small
- Minced Pork : 500g
- Ginger : Knob
- Cayenne Pepper : Pinch
- Sunflower Oil : 1 tsp
- Sesame Seed : 2 tblsp
- Oil : 1 tsp
- Sirloin steak : 4
- Red Chilli : 1 sliced

Instructions

1 - step 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 - step 2 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 - step 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.

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

9 - step 4 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.

Thai rice noodle salad | Taste Board