Thai rice noodle salad

Name: Thai rice noodle salad
Prep time: 25 min
Cook time: 47 min
Total time: 72 min
Yield: 6 servings
Ingredients: ½ bag Vermicelli Rice Noodles; 200 g Bean Sprouts; 1 Zest and juice of 2 Lime; 2 tbsp Fish Sauce; 1 tsp Muscovado Sugar; 1 sliced Red Onions; 2 small Lettuce; 500 g Minced Pork; 1 Knob Ginger; 1 Pinch Cayenne Pepper; 1 tsp Sunflower Oil; 2 tblsp Sesame Seed; 1 tsp Oil; 4 Sirloin steak; 1 sliced Red Chilli

72 min · Serves 6 · By TheMealDB Import

Vegetarian
High Protein
Thai
Healthy
Lunch

Thai, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

½ bagVermicelli Rice Noodles
200 gBean Sprouts
1 Zest and juice of 2Lime
2 tbspFish Sauce
1 tspMuscovado Sugar
1 slicedRed Onions
2 smallLettuce
500 gMinced Pork
1 KnobGinger
1 PinchCayenne Pepper
1 tspSunflower Oil
2 tblspSesame Seed
1 tspOil
4 Sirloin steak
1 slicedRed Chilli

Method

Prep 25 min · Cook 47 min

1Place 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.
2Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
3To 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.
4To 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.