1 tbsp vegetable oil
400g piece of skirt steak,
1 tbsp soy sauce
1 tbsp honey
½ tsp freshly cracked pepper
40g peanuts, toasted and crushed
1 handful of mint leaves
1 handful of coriander leaves
1 small handful of Thai basil leaves
1 telegraph cucumber, seeds removed and cut on a diagonal
½ a punnet of cherry tomatoes, cut in half
100g glass noodles, cooked chilled as per packet instructions
2 limes, juiced
1 small red chilli, finely chopped
2 tbsp caster sugar
2 tbsp fish sauce
1 clove garlic, minced
Cut the steak into strips against the grain of the meat to keep it tender. Mix the soy, honey and pepper and marinate the meat for 15 minutes.
For the dressing combine all the ingredients together.
In a large bowl, add the noodles, herbs, cucumber and tomatoes.
Heat a large pan or wok over a high heat and in batches, flash fry the steak for 1 minute. Combine the steak with noodles and add the dressing. Garnish with peanuts.