Vietnamese Steak and Noodle Salad

1 - Get the kettle on
Fill the kettle with water and get it on to boil - this will be for the noodles later.
2 - Preheat the pan
Place a large frying pan over a high heat. While it heats up, pat 2 steaks dry with kitchen cloth, then
rub them with 1 tbsp of the oil and a generous pinch of salt. Ensure they are fully coated.
3 - Fry the steak
Once the pan starts to smoke, lay in the steaks. Fry for 1-2 minutes on one side until golden, before
flipping and repeating on the next. Remember to wash your hands after handling raw meat. We are
looking for a rare steak here, but you can cook them a little longer if you prefer. Once ready, transfer
to a plate to rest while you get on with the rest of the dish in the next steps. We will use the pan
later, so don't wash it up!

4 - Get the noodles on
Add 150g of noodles to a medium saucepan. Season with salt, cover with boiling water from the
kettle, and place the pan over a high heat.
5 - Cook the noodles
Cook the noodles for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish
in the next steps while you wait.
6 - Prep the veg
Coarsely grate 2 large carrots and 1 courgette.
7 - Drain and cool
Once the noodles are ready, drain them through a colander over the sink. Rinse well with cold
running water to cool them down. Set aside ready for later.
8 - Assemble the dressing
Add 3 tbsp of fish sauce, 1 tsp of caster sugar, and 2 tbsp of oil to the empty steak pan from earlier.
Finely grate in the zest from 2 limes, then squeeze in their juice. Mix everything together and scrape
the bottom of the pan with a spoon to scoop up any bits of steaky flavour!
9 - Mix it up
Add the veg and noodles to the pan. Toss to coat, season to taste with salt and plenty of black
pepper.
10 - Plate up
Divide the noodles between plates.
11 - Slice the steak
Slice the steaks crossways at 1cm intervals. Roughly chop 30g of cashews.
12 - Serve
Lay the steak slices onto the mounds of noodle salad. Scatter over the cashews and serve!