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 tbsp)
- Oil (1 tsp)
- Sirloin Steak (4)
- Red Chilli (1 sliced)
Instructions
Steps
- Place the Vermicelli Rice Noodles and Bean Sprouts in a heatproof bowl and pour boiling water over them. Let them soak for about 4 minutes until the noodles are soft. Drain and rinse under cold running water, then drain again and return to the bowl.
- In a small bowl, mix the lime zest, lime juice, fish sauce (or soy sauce), and muscovado sugar. Combine this mixture with the noodles, adding in the sliced red onion and lettuce.
- For the minced pork version, heat a little sunflower oil in a non-stick frying pan. Add 500g minced pork, a small piece of grated ginger, and a pinch of cayenne pepper. Cook for about 10 minutes, stirring until browned and cooked through. Mix this into the noodle salad, divide into bowls, and serve warm.
- For the steak version, prepare the noodle salad as before. Heat 1 tsp sunflower oil in a frying pan. Spread 2 tbsp sesame seeds on a plate. Rub 1 tsp oil on 4 sirloin steaks weighing 175g each and press into the sesame seeds. Cook for about 5 minutes for medium-rare, turning halfway. Let the steaks rest for 5 minutes before slicing thinly. Toss in 1 sliced red chili (deseeded) and a handful of mint leaves into the noodles, and top with the steak before serving.