Thai rice noodle salad

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

ThaiVegetarian

Prep

—

Cook

—

Total

—

Serves

—

Method

Vegetarian

Ingredients

Units

Vermicelli Rice Noodles — 1/2

Bean Sprouts — 200 g

Lime — Zest and juice of 2

Fish Sauce — 2 tbsp

Muscovado Sugar — 1 tsp

Red Onions — 1

Lettuce — 2 small

Minced Pork — 500 g

Ginger — Knob

Cayenne Pepper — Pinch

Sunflower Oil — 1 tsp

Sesame Seed — 2

Oil — 1 tsp

Sirloin steak — 4

Red Chilli — 1

Method

step 1

Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.

step 2

Lineage

Where this recipe began.

Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.

See the family tree

Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.

To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.