Steak & Vietnamese noodle salad
83g brown rice noodles (Clear spring contain no salt)
1 tsp rapeseed oil
250g fillet steak
2 carrots peeled into ribbons
½ Chinese cabbage, shredded
4 spring onion 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
Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
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.
Heat the oil in a frying pan over 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.