Thai Beef Noodle Salad
150g/5oz rice noodles
125g/4oz sliced lean roast beef
chopped coriander (cilantro) to garnish
For the Thai dressing
juice of 1 lime
1 red chilli, seeded and chopped
2 tsp chopped fresh root ginger
2 garlic cloves, crushed
2 tbsp Thai fish sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 Put the rice noodles in a large bowl and pour boiling water over them to cover. Set aside for 15 minutes.
2 To make the dressing, whisk together the lime juice, chilli, ginger, garlic, fish sauce, sugar and oil in a small bowl, until well combined.
3 Drain the noodles while they are still warm. Transfer them to a serving bowl and toss with the dressing. Leave to cool.
4 Just before serving, add the roast beef and beansprouts to the noodles.
5 Peel the carrots lengthways into long thin strips with a potato peeler. Add to the beef and noodle mixture and toss everything together gently.
6 Sprinkle with coriander, divide among four serving plates and serve.