THAI RICE NOODLE SALAD

Thai rice noodle salad image

This salad is full of flavour and is healthy too, as it's served with an oil-free dressing

Provided by Good Food team

Time 22m

Number Of Ingredients 15

Previous Next

Ingredients

½ a pack fine vermicelli rice noodles
200g bag beansprouts
zest and juice 2 limes
2-3 tbsp fish or soy sauce , to taste
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
500g minced pork
small knob grated ginger
pinch cayenne pepper
1 tsp sunflower oil
2 tbsp sesame seeds
1 tsp oil
4 x sirloin steaks
1 deseeded and shredded red chilli

Steps:

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.

Nutrition Facts : Calories 153 calories, Fat 1 grams fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.49 milligram of sodium