Thai Rice Noodle Salad

Steps

1. Place the Vermicelli Rice Noodles and Bean Sprouts in a heatproof bowl and pour boiling water over them. Let them soak for about 4 minutes until the noodles are soft. Drain and rinse under cold running water, then drain again and return to the bowl.
2. In a small bowl, mix the lime zest, lime juice, fish sauce (or soy sauce), and muscovado sugar. Combine this mixture with the noodles, adding in the sliced red onion and lettuce.
3. For the minced pork version, heat a little sunflower oil in a non-stick frying pan. Add 500g minced pork, a small piece of grated ginger, and a pinch of cayenne pepper. Cook for about 10 minutes, stirring until browned and cooked through. Mix this into the noodle salad, divide into bowls, and serve warm.
4. For the steak version, prepare the noodle salad as before. Heat 1 tsp sunflower oil in a frying pan. Spread 2 tbsp sesame seeds on a plate. Rub 1 tsp oil on 4 sirloin steaks weighing 175g each and press into the sesame seeds. Cook for about 5 minutes for medium-rare, turning halfway. Let the steaks rest for 5 minutes before slicing thinly. Toss in 1 sliced red chili (deseeded) and a handful of mint leaves into the noodles, and top with the steak before serving.