for 4 person

Dressing

2	limes, rinsed with hot water; use grated zest and 3 tbsp of juice
2 tbsp	dark sesame oil (Lee Kum Kee)
4 tbsp	soy sauce
1 tbsp	honey
2	red chillies, deseeded, finely chopped
2	garlic cloves, squeezed

Salad

125 g	rice noodles
	salted water, boiling
2	tomatoes, cut into cubes
100 g	bean sprouts
¾ bunch	coriander, torn into pieces
1 tbsp	peanut oil
4	thin turkey schnitzel, cut in half lengthwise if necessary, and then crosswise into strips approx. 7 mm wide
3 stick	lemongrass, core finely chopped
2 tbsp	dark soy sauce
a little	coriander, to garnish

How it's done

Dressing

Mix all the ingredients together in a large bowl.

Salad

Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Shortly before serving, combine the noodles, tomatoes, bean sprouts and coriander with the dressing. Heat the oil in a non-stick frying pan. Stir fry the meat in batches for approx. 2 mins. Remove the pan from the hob, return the meat to the pan, stir in the lemongrass and soy sauce, mix the meat with the salad and arrange on plates. Garnish the Asian noodle salad with a little coriander.

Show complete recipe