- 150g (5oz) soba noodles
- 2½tbsp oil
- 500g (1lb 2oz) rump or sirloin steak, fat trimmed
- 1tsp Thai fish sauce
- 1tbsp soy sauce
- 1½tbsp mirin
- juice 2 limes
- 2tsp honey
- 2 shallots, finely chopped
- 1 red chilli and 2 garlic cloves
- 1 stick lemongrass
- 1 head Chinese leaf, chopped
- 2 small carrots, peeled into ribbons
- 5 spring onions, sliced
- ½ cucumber, peeled into ribbons
- 2tbsp coriander, roughly chopped
- 2tbsp mint, roughly chopped
Bring a pan of water to the boil, add the noodles and cook according to the pack instructions. Drain, rinse in cold water, toss in ½tbsp of the oil and set aside.
Heat 1tbsp of the oil in a heavy-based frying pan, add the steak and cook for 3 to 5 minutes on each side. Remove from the pan and, when cool enough to handle, slice thinly and set aside. Mix the sauces, mirin, lime juice and honey; set aside.
Heat a heavy-based frying pan to medium, add the remaining oil, shallots, chilli, garlic and lemongrass, and cook, stirring often for 2 or 3 minutes, or until soft and lightly browned. Remove from the heat. Now, either in the pan or a large bowl, toss all the ingredients together in the chilli mixture and dressing, and serve.
Use the leftovers for lunch the next day. Just serve in lettuce wraps, with a dip of sweet chilli sauce mixed with a little soy sauce.