Steak & Vietnamese noodle salad

FULL of flavour. Serves: 2. Ingredients

83g brown rice noodles 2 carrots, peeled into ribbons ½ Chinese cabbage, shredded 4 spring onions, sliced 1 tsp rapeseed oil 250g fillet steak 1 small pack coriander, roughly chopped

FOR THE DRESSING:

1 red chilli, seeds removed, 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

1. Mix all ingredients for the dressing in a bowl with 1 tbsp water until the sugar has dissolved.

2. Cook noodles following pack instructions, then plunge into bowl of cold water to cool. Drain noodles, then add carrot, cabbage, spring onion and dressing. Toss to combine.

3. Heat oil in a frying pan over high heat. Season steak, then cook to your liking; two to three minutes on each side for medium rare. Leave to rest for five minutes, then slice. Divide salad and steak slices between bowls and scatter over coriander to serve.