Name: Steak & Vietnamese noodle salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 83g brown rice noodles (Clearspring contain no salt); 1 tsp rapeseed oil; 250g fillet steak; 2 carrots peeled into ribbons; ½ Chinese cabbage shredded; 4 spring onions sliced; 1 small pack coriander roughly chopped; 1 red chilli seeds removed and thinly sliced; 1 lime juiced; 2 tsp soft brown sugar; 1 tsp rice wine vinegar; 1 garlic clove finely chopped; ½ tbsp fish sauce

Steak & Vietnamese noodle salad served in a bowl with chopsticks

83g brown rice noodles
(Clearspring contain no salt)
1 tsp rapeseed oil
250g fillet steak
2 carrots
peeled into ribbons
½ Chinese cabbage
shredded
4 spring onions
sliced
1 small pack coriander
roughly chopped

For the dressing

1 red chilli
seeds removed and thinly sliced
1 lime
juiced
2 tsp soft brown sugar
1 tsp rice wine vinegar
1 garlic clove
finely chopped
½ tbsp fish sauce

Method

step 1
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
step 2
Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
step 3
Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.