Try replacing grains and pasta with rice stick noodles one night. Throw some chopped carrot, lettuce and bean sprouts on top. Add seasoned meat or tofu. Sprinkle a blend of fresh herbs like mint and basil. I admit to not having had this meal in rotation very frequently, until now, but after purchasing some fish sauce at the market, there’s really no reason to not make this a regular offering.

Ingredients:

1 packet thin rice noodles

2 tablespoons sea salt

1/3 cup soy sauce or tamari

2 tablespoons sugar

1 clove grated garlic

1 knob grated fresh ginger

1 tablespoon sesame oil

1/2 tablespoon fish sauce

500g ground meat or meat replacement such as Quorn or Impossible brand

300g good beef cut such as Flank Steak, RibEye, or Tenderloin (frozen for 20 mins)

Bunch bean sprounts

Shredded carrot

Shredded lettuce

Chopped cucumber

Mixture chopped herbs like basil & mint

Directions

Make the sauce: combine soy sauce, fish sauce, sesame oil, ginger, garlic & sugar and set aside. Add one or two tablespoons of water to thin out.

Heat 2 litres of water to boil and add salt. When water has boiled add packet of noodles and turn off heat. Stir noodles as they soften to prevent sticking. Noodles will be ready to drain after 5 mins. Set aside.

Remove steak from the freezer and cut it thinly. I used a mandoline to achieve a very thin cut. Place sliced steak in the marinade for 5 minutes.

Heat a pan with a tablespoon of oil until it shimmers – add steak and fry briefly – remove once browned and place on a separate plate.

Add meat replacement/ ground meat to pan. Add remaining marinde. Stir fy until cooked through and browned.

Place sliced vegetables and herbs on a platter. On another plate present meats and noodles. Allow people to make their own bowls with a mix of noodles, veggies and meats. Sprinkle with chopped peanuts.