- ½ red cabbage
- 1 carrot
- 1 lime
- A handful of mint, leaves only
- 2 bundles of Thai rice noodles
- A 250g pack of beef mince
- 2 garlic cloves
- A thumb of ginger
- 1 tsp China 5 spice
- 1 tsp Demerara sugar
- 1 ½ tbsp olive oil
- Sea salt and freshly ground pepper
- Mandolin (optional)
- Pan with a lid
- Deep frying pan or wok
Slice the cabbage in half. Very thinly slice one half (see our tip for what to do with the rest). Use a mandolin if you have one. Tip the sliced cabbage into a bowl.
Trim and peel the carrot. Use a veg peeler to create ribbons of carrot, turning the carrot as you go. Finely slice the thin core and add to the cabbage.
Finely zest and juice the lime. Shred half the mint leaves. Add the zest and shredded mint leaves to the bowl with ½ tbsp oil and a pinch of salt.
Bring a pan of salted water to the boil. Add 2 bundles of the Thai rice noodles. Simmer for 3 mins, then drain. Add the noodles to the veg and toss to mix. Set aside.
Warm 1 tbsp oil in a deep frying pan or wok. Fry the beef mince for 8-10 mins, stirring now and then, till the mince is a dark brown colour.
While the mince cooks, peel and grate the garlic and ginger. Add the garlic and ginger to the mince with a pinch of salt, 1 tsp of the China 5 spice and 1 tsp of the Demerara sugar.
Stir and fry the mince for 4-5 mins till the pan smells aromatic and the mince is caramelised with a few crunchy bits. Add the lime juice. Taste and adjust the seasoning. Serve the noodle salad topped with the mince. Garnish with the remaining mint leaves.
In braise of cabbage
Your leftover cabbage will keep well in the fridge. Try shredding it and braising with a pinch of the leftover China 5 spice and leftover sugar, some garlic, ginger, tamari and a splash of vegetable stock. Simmer for 30 mins and serve with grilled meat.