Steak & Vietnamese noodle salad Recipe

Cook the brown rice noodles following the pack instructions. Once they're done, immediately transfer them to a bowl of cold water until they are fully cooled; this stops the cooking process and keeps the noodles from clumping together.

Drain the cooled noodles thoroughly, then add the shredded carrot, cabbage, and sliced spring onion to the bowl. Pour the dressing over the top and toss everything gently to combine, making sure all the noodles and vegetables are evenly coated.

Heat the rapeseed oil in a frying pan over high heat until it's just shimmering. Season the steak generously with salt and pepper, then sear it to your desired doneness. For a medium-rare finish, cook it for about 2 to 3 minutes per side, until a deep brown crust forms.

Let the steak rest for 5 minutes before slicing it thinly against the grain. While the steak rests, divide the noodle salad among your serving bowls. Arrange the sliced steak over each portion, then scatter fresh coriander and sliced red chili on top.