30 MIN · STOVETOP

Thai Rice Noodle Salad

Name: Thai Rice Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 bag vermicelli rice noodles; 200 g bean sprouts; 2 lime; 2 1/2 tbsp fish sauce; 1 tsp muscovado sugar; 1 red onion; 2 lettuce; 500 g minced pork; ginger; cayenne pepper; 1 tsp sunflower oil; 2 tbsp sesame seeds; 4 piece sirloin steak; 1 red chilli

Thai lime-dressed rice noodle salad with beansprouts — serve with pork or steak.

saladricequickstovetoplightasian

Ingredients

1/2 bagvermicelli rice noodles
200 gbean sprouts
2lime
2 1/2 tbspfish sauce
1 tspmuscovado sugar
1red onion
2lettuce
500 gminced pork
ginger
cayenne pepper
1 tspsunflower oil
2 tbspsesame seeds
4 piecesirloin steak
1red chilli

Method

1
Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 minutes until the noodles are tender. Drain, cool under cold running water and drain again.
2
Stir together the lime zest, lime juice, fish sauce (or soy sauce) and sugar. Toss into the noodles with the sliced red onion and lettuce.
3
Pork variation: heat a little oil in a non-stick pan and stir-fry the minced pork with the grated ginger and cayenne for about 10 minutes until browned. Mix into the noodles and serve warm.
4
Steak variation: tip the sesame seeds onto a plate. Rub each steak with a little oil and press into the sesame seeds to coat. Fry in a hot pan for about 5 minutes for medium rare, turning halfway. Rest for 5 minutes, then slice thinly. Toss the shredded chilli and mint into the noodles and top with the steak slices.

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