- 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)
- Bowl
- Pan with a lid
- Colander
- Deep frying pan or wok
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- Tip
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.