Weeping Tiger Noodle Salad

If you’re not using rice, head straight to step 2. Heat a frying pan over a medium-high heat and add the rice. Cook, tossing, for 2 mins until the grains turn an even golden brown. Tip into a pestle and mortar and grind to a powder, then set aside.

Cook the rice noodles following pack instructions, then drain through a fine sieve and run under cold water to prevent them from cooking further. Drain again and set aside.

Peel the garlic clove and smash it between the chopping board and the flat of a large knife, then add to a shallow bowl. Half and thinly slice the red chilli and scrape half into the shallow bowl and keep half for later. Spoon the fish sauce, soy sauce and sugar into the bowl, then squeeze in the juice of both limes. Mix well and set aside

Drizzle the sirloin steaks with a little oil, then season really well with salt. Get a frying pan over a high heat and leave until screaming hot. Lay the steaks into the pan and cook for 2 mins on each side for medium-rare. Take out of the pan and put straight into the dressing bowl, tossing the steaks to coat in the sauce. Leave to rest while you slice up the veg.

Thinly slice the sugar snap peas at an angle, then thinly slice the radishes. Divide the noodles between two bowls, then scatter over the sliced sugar snap peas and radishes.

Remove the steaks from the dressing and slice at an angle. Spoon some of the dressing over the noodles and veg, then drape the steaks on top. Pour the rest of the dressing over the steaks, then scatter over the herbs, ground rice (if using) and reserved chilli.