Thai Rice Noodle Salad

Instructions

1. 1

   Soak Noodles and Sprouts

   7 min

   In a heatproof bowl, combine Vermicelli Rice Noodles and Bean Sprouts, then pour boiling water over them. Allow them to sit for approximately 4 minutes until the noodles are tender and have absorbed the water. After soaking, drain the mixture and rinse thoroughly under cold running water to stop the cooking process, then drain again and place back in the bowl.

2. 2

   Prepare Dressing and Combine Ingredients

   5 min

   In a separate small bowl, whisk together the lime zest, lime juice, fish sauce (or soy sauce), and muscovado sugar until well blended. Pour this vibrant dressing over the softened noodles, followed by the sliced red onion and torn lettuce leaves, gently tossing to ensure everything is evenly coated.

3. 3

   Cook Minced Pork

   9 min

   Heat a splash of sunflower oil in a non-stick frying pan over medium heat. Add 500g minced pork, along with a small knob of grated ginger and a pinch of cayenne pepper for added heat. Sauté for about 10 minutes, stirring frequently until the pork is fully cooked and browned. Fold the cooked pork into the noodle salad, serving immediately in bowls while still warm.

4. 4

   Prepare and Cook Sirloin Steak

   14 min

   As you prepare the noodle salad, heat 1 tsp sunflower oil in a frying pan over medium-high heat. On a plate, spread out 2 tbsp sesame seeds. Rub 1 tsp oil over 4 sirloin steaks (about 175g each) and press them into the sesame seeds to coat. Cook the steaks for approximately 5 minutes for medium-rare, turning them halfway through to achieve even cooking. After cooking, let the steaks rest for 5 minutes before slicing thinly. Toss the sliced red chili (deseeded) and a handful of mint leaves into the noodle salad, topping with the sliced steak before serving.

FAQ