Thai rice noodle salad

1. Put the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 minutes, or until the noodles are tender, then drain, cool under cold running water, drain again, and tip back into the bowl.
2. Stir together the lime zest and juice, the fish or soy sauce and the sugar. Stir this into the noodles along with the red onion and lettuce.
3. For the pork version, heat a little oil in a non-stick frying pan and stir-fry the minced pork, grated ginger and a pinch of cayenne or chilli powder for 10 minutes, until browned and cooked through. Mix it into the noodles, divide between four bowls, and serve warm.
4. For the steak version, make up the noodle salad as above. Heat 1 tsp sunflower oil in a frying pan. Tip the sesame seeds onto a plate, rub 1 tsp oil into the sirloin steaks, and press them into the seeds. Fry for 5 minutes for medium rare, turning halfway, then rest for 5 minutes and slice thinly. Toss the shredded red chilli and a handful of mint through the noodles, then top with the steak to serve.

Tips from the ZestyPlate Kitchen

• Rinse the noodles under cold water so they stay loose and refreshing rather than sticky.
• Dress the noodles while they are still warm, when they take up the flavour best.
• Rest the steak before slicing it, or cook the mince until it is well browned and crisp at the edges.
• Add the herbs and chilli only just before serving to keep them fresh.