We had some left over rib eye steak from dinner which is too nice to chuck away so I thought I would make a noodle salad. The result was delicious it is fresh, spicy, sweet, nutty and really filling. I think I will have to save a bit of my steak for the next day every time I have one from now onwards.

Ingredients

For the salad

• watercress, leaves picked
• 1 nest of noodles
• 1 carrot, peeled and grated
• 2 tbsp mixed sesame seeds
• left over steak, sliced thinly
• small handful of small basil leaves
• small handful of small mint leaves

For the dressing

• 1 tbsp chilli oil (recipe here)
• 2 tbsp olive oil
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp smooth peanut butter
• The juice of 1 lime
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped

Method

1. Place the nest of noodles in a bowl cover with boiling water and place a plate on top and leave to steam for 3 minutes.
2. Heat a small frying pan over a moderate heat and toast the sesame seeds until they start popping and set aside.
3. Place all of the dressing ingredients into a jar with a lid on and give it a good shake to combine.
4. Drain and rinse the noodles, place in a bowl along with the watercress, grated carrot and herbs, add 4 tbsp of the dressing and stir to combine.
5. Assemble the salad by adding the noodle mixture to 2 plates, top with the sliced beef and sprinkle over the toasted sesame seeds.