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One of the easiest vegetables to cook, pak choi is in season during July, and it's the perfect way to add an oriental twist to any dish.

So try this delicious warm beef noodle salad, from www.eatwelshlamb.co.uk - also perfect whether it's scorching sunshine or pouring rain this summer.

Serves 2

Ingredients
225g/8oz lean beef rump or sirloin steak, cut into thin strips
5ml/1tsp oil
5ml/1tsp lemon grass puree or fresh, finely sliced
30ml/2tbsp soy sauce
5ml/1tsp chilli powder
5ml/1tsp sugar
100g/4oz mixed mushrooms, sliced
Noodles
100g/4oz mange tout, lightly blanched
2 heads pak choi, shredded
Fresh coriander leaves
25g/1oz salted peanuts, chopped
1 red chilli, deseeded and finely chopped
100ml coconut cream
30-45ml/2-3tbsp sweet chilli sauce

Method
In a large hot non-stick wok or saucepan fry lean rump or sirloin steaks in oil until browned, approx three to four minutes. Add lemon grass, soy sauce, chilli, sugar and mixed mushrooms, and cook for one to two minutes then keep warm.

Add boiled noodles and green vegetables, toss together and place in a large salad bowl.

To make the Coconut Dressing, add together coconut cream and sweet chilli sauce. Drizzle with coconut and chilli dressing and scatter with peanuts. Serve with prawn crackers.