1

Slice your cucumber and sprinkle on ½ tsp salt, set aside for 10 mins.

2

Peel the skin off one of the limes and bash your lemongrass sticks. After this, blend your lemongrass, 2 red chillis, garlic, shallots, and a lime peel in a food processor with a splash of water. After this is all blitzed up, combine that mixture with your Quorn Mince using your hands.

3

Toast your rice on a high heat until it's golden brown and toasted. Then, transfer your rice to a mortar and pestle and grind it down until you form a fine crumb. Next, heat up your wok until smoking. Add a large glug of oil to your wok and fry your Quorn Mince mixture for 3-5 mins before adding in 1 tbsp brown sugar and setting that all aside in a separate bowl.

4

Squeeze the excess water out of your cucumber slices and combine them with the apple cider vinegar and 1 tbsp brown sugar.

5

Finely chop the coriander stems and spring onions before roughly chopping half of your bunch of coriander leaves and half of your bunch of mint leaves. Then, finely slice 1 red chilli and set this all aside.

6

Transfer your crispy Quorn Mince to a bowl and add 2 tbsp of your toasted rice powder, along with the remaining half of your coriander and mint leaves. Add a big drizzle of sesame oil and mix that all together nicely.

7

Combine your coriander stems with the juice of the limes, 3 tsp brown sugar, 2 tbsp sriracha, a pinch of salt and pepper as well as a splash of water in a separate bowl. This will form your dressing.

8

Cook your vermicelli noodles according to the package instructions.

9

Pile up the cooked vermicelli noodles in a bowl. Top them with your Quorn Mince mixture, your quick pickled cucumbers, spring onions, coriander, mint, the remains of your toasted rice powder and – finally – your dressing. Mix together and enjoy.