Beef Mince Curry with Flat Rice Noodles

Serves 4

Time 30 minutes

Ingredients

Beef Curry

2 tbsp olive oil

1 onion, peeled and chopped

3 garlic cloves, peeled and chopped

1 tbsp grated ginger

500g beef mince

2 tbsp panang paste

400ml coconut milk

1 tbsp light soy sauce

1 tsp brown sugar

Juice of 1 lime

Sea salt and cracked black pepper

Noodles

250g flat rice noodles

1 tsp fish sauce (optional)

Salt

Salad

150g beansprouts

½ red onion, peeled and thinly sliced

1 red chilli, deseeded and thinly sliced

1 handful mint leaves, roughly chopped

1 handful coriander leaves, roughly chopped

Dressing

2 tbsp caster sugar

2 tbsp rice vinegar

2 tbsp light soy sauce

2 tbsp lime juice

2 tbsp chilli oil

Method

Cook the rice noodles according to the packet instructions, then drain and rinse under warm water to keep them loose. Drizzle with fish sauce and season with salt.

To make the curry, heat olive oil in a large pan over medium heat. Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon until browned all over. Add the onion, garlic and ginger and cook for 3–4 minutes until softened and fragrant. Stir in the curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk, soy sauce, and brown sugar. Simmer gently for 10 minutes until thickened slightly. Season with sea salt, cracked black pepper and lime juice to taste.

For the salad, whisk together the caster sugar, rice vinegar, soy sauce, lime juice and chilli oil until dissolved. Combine the beansprouts, red onion, chilli, mint and coriander in a bowl. Just before serving, drizzle over the dressing and toss to coat lightly.

To serve, divide the hot noodles between bowls. Spoon the curried beef mince over the top, then pile the fresh salad over the beef. Drizzle with a little extra dressing if desired.