Thai Beef and Noodle Salad

Instructions

- Combine the dressing ingredients in a small jug and set aside. - Prepare the vermicelli rice noodles as per the packet instructions. Drain, rinse under cold water, drain again, then set aside. - Heat the olive oil in a large heavy-based frying pan over medium-high heat. Add the minced beef and flatten it in the pan with a spatula, without breaking it up, then cook for 2-3 minutes. Flip and cook for a further 2 minutes before breaking it up with a wooden spoon (this method allows the beef to sear and become crispy quickly). - Add the ginger and garlic and cook, stirring, for 30 seconds. Add the tamari or soy sauce, honey and lime juice and cook for 1 minute until slightly caramelised. - Divide the vermicelli rice noodles among four bowls. Divide the cucumber, cherry tomatoes, red onion and herbs among the bowls and drizzle with the dressing. - Top with the beef, crushed peanuts and crispy fried shallots and serve.

• freshly squeezed lime juice or rice wine vinegar Notes: 3 tbsp
• water Notes: 2 tbsp
• brown sugar Notes: 2 tbsp
• tamari or all-purpose soy sauce Notes: 1 tbsp
• fish sauce Notes: 1 tbsp, or more tamari or soy sauce
• sesame oil Notes: 1 tbsp
• 1⁄4 tsp freshly grated garlic
• 1⁄4 tsp freshly grated ginger
• vermicelli rice noodles Notes: 250 g, 9 oz
• Olive oil Notes: 1 tbsp
• minced beef Notes: 500 g, 1 lb 2 oz, ground
• freshly grated ginger Notes: 1 tsp
• freshly grated garlic Notes: 1 tsp
• runny honey Notes: 2 tbsp
• freshly squeezed lime juice Notes: 2 tbsp
• Lebanese cucumbers Notes: 2, short/Persian, sliced
• cherry tomatoes Notes: 250 g, 9 oz, quartered
• 1⁄2 red onion Notes: finely sliced
• 1⁄2 bunch Thai basil Notes: or regular basil, leaves picked
• 1⁄2 bunch coriander Notes: cilantro, leaves picked
• 1⁄2 bunch mint Notes: leaves picked
• 1⁄4 cup crushed peanuts Notes: 35 g
• Crispy fried shallots Notes: 40 g, 11⁄2 oz