Fragrant Quorn Vegetarian Vermicelli Noodle Salad

1. Slice your cucumber and sprinkle on 1/2 tsp salt, set aside for 10 mins. Squeeze out the excess water and combine with the apple cider vinegar and 1 tbsp brown sugar.
2. Finely chop the coriander stems and spring onions, roughly chop the coriander and mint leaves.
3. Cut off the skin of one of the limes and finely slice 1 red chilli.
4. Blend lemongrass, 2 red chillis, garlic, shallots, 1 lime peel with a splash of water. Mix this with the Quorn Mince with your hands.
5. Heat up a wok until smoking, add a large glug of oil and fry your mince for 3 - 5 mins, add in 1 tbsp brown sugar and set aside in a bowl.
6. Wipe the wok dry and add in the Jasmine rice. Toast on a high heat until golden brown and toasted.
7. Transfer to a mortar and pestle and grind until you form a fine crumb.
8. Add 2 tbsp of toasted rice powder, half the coriander leaves and half the mint leaves to the Quorn Mince in the bowl and mix. Next combine the coriander stems, juice of the limes, 3 tsp brown sugar and 2 tbsp sriracha.
9. Cook your vermicelli noodles according to the package instructions.
10. Pile up the vermicelli in a bowl, top with the Quorn Mince, pickled cucumber, spring onions, coriander, mint, toasted rice powder and finally the dressing. Mix together and enjoy.

Recipe by MOB.