- ½ a 250g pack fine vermicelli rice noodles
- 200g bag beansprouts
The two most common beansprouts are the green-capped mung bean…
- zest and juice 2 limes
The same shape, but smaller than…
- 2-3 tbsp fish or soy sauce, to taste
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp muscovado sugar or soft brown sugar
- 1 red onion, halved and thinly sliced
- 2 Little Gem lettuce hearts, leaves separated and roughly torn
To make with mince
- 500g minced pork
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- small knob grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- pinch cayenne pepper
To make with steak
- 1 tsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 tbsp sesame seeds
- 1 tsp oil
- 4 x 175g sirloin steaks
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- 1 deseeded and shredded red chilli
Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. 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 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. Mix into the noodles, divide between four bowls and serve warm.
To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.