Fakeaways: crispy chilli beef with rice noodles

Serves 2

• 1 tbsp peanuts, unsalted
• 1 tbsp sesame oil
• 1 tsp Chinese five spice
• 200g lean minced beef
• 2 cloves garlic, chopped
• Thumb-sized piece of ginger, grated
• 1 tsp runny honey
• 1 tsp fish sauce
• 1 tsp soy sauce
• 1 lime, juiced
• 1 red chilli, sliced
• 100g rice noodles
• 2 spring onions, sliced
• 1 carrot, julienned
• 50g radishes, sliced
• ½ an iceberg lettuce, shredded
• Handful of fresh coriander leaves, to garnish

1. Lightly toast the peanuts in a dry frying pan, crush in a pestle and mortar and put aside.
2. Put the sesame oil and the Chinese five spice into a wok, set over a medium-to-high heat and add the mince, breaking it apart with a wooden spoon. Cook for 3 minutes.
3. Add half the garlic and ginger and the honey and stir-fry for 5 minutes until meat starts to crisp up.
4. Meanwhile, add the remaining garlic and ginger to a small bowl, followed by the fish sauce, soy sauce, lime juice and red chilli to make a dressing.
5. Cook the noodles according to packet instructions. In a large bowl, add the spring onions, carrot, radishes and iceberg lettuce and toss to combine.
6. To serve, place large spoonfuls of salad on the plates followed by the noodles. Spoon over the crispy beef, sprinkle with the peanuts and drizzle with the dressing. Garnish with fresh coriander.