Vietnamese-style steak & noodle salad

SERVES 2 PREP 15 mins COOK 10 mins EASY

To make the dressing, mix 1 sliced red chilli, the juice of 1 lime, 2 tsp light brown soft sugar, 1 tsp rice wine vinegar, 1 chopped garlic clove and 1/2 tbsp fish sauce with 1 tbsp water until the sugar has dissolved. Cook 80g brown rice noodles following pack instructions, then cool in cold water. Drain, then toss with 2 carrots peeled into ribbons, 1/2 shredded Chinese cabbage, 4 sliced spring onions and the dressing. Heat 1 tsp rapeseed oil in a frying pan over a high heat. Season a 250g fillet steak, then cook for 2-3 mins on each side for medium rare, or 5 mins for well done. Rest for 5 mins, then slice. Serve the salad and steak with chopped coriander scattered over.

GOOD TO KNOW healthy • low cal • low fat • gluten free

PER SERVING 400 kcals • fat 9g • saturates 3g • carbs 41g • sugars 12g • fibre 8g • protein 34g • salt 1.1g