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25g basmati rice

200g vermicelli rice noodles

120ml groundnut oil

600g chestnut mushrooms, finely chopped

120g raw peanuts, lightly roasted and finely chopped

1 tsp red chilli flakes

75ml soy sauce

75ml lime juice

300g french beans, trimmed and cut in half widthways

½ large cucumber, quartered lengthways, deseeded and cut into 2mm-thick slices on an angle

2 red chillies, deseeded and cut into 5mm-thin strips

¼ red onion, peeled and thinly sliced

5g mint leaves

5g Thai basil leaves

10g coriander leaves

60ml tamarind concentrate

60ml maple syrup

Salt

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1. Toast the rice in a dry small frying pan on a medium heat for 10 minutes, tossing frequently, until golden. Take off the heat and, once cool, grind in a mortar to a fine powder.

2. Put the noodles in a heatproof bowl, top with a litre of boiling water, cover with clingfilm and leave to soften for 10 minutes. Drain, run under cold water, then drain again.

3. Heat two tablespoons of the oil in a large saute pan on a medium-high flame. Add the mushrooms and cook for 10 minutes, stirring occasionally, until all the liquid the mushrooms produce has cooked away and the mushrooms are beginning to colour.

4. Add the peanuts and chilli flakes, cook for two minutes, then, off the heat, stir through the ground rice and two tablespoons each of soy sauce and lime juice. Leave to cool.

5. Meanwhile, bring a small pot of water to a boil. Add a teaspoon of salt, followed by the beans, and boil for just two minutes. Drain and run under ice-cold water, to stop them cooking more.

6. In a large bowl, toss the drained noodles with the beans, cucumber, chilli, onion, three-quarters of the herbs and a quarter-teaspoon of salt.

7. In a separate bowl, whisk the tamarind, maple syrup, remaining three tablespoons each of lime juice and soy sauce, and 90ml groundnut oil. Pour half of this dressing over the salad and the rest over the laab.

8. Divide the laab between four bowls, spreading it out, then top with the noodles so the laab can still be seen around the edges. Sprinkle with the remaining herbs and serve.

https://www.theguardian.com/lifeandstyle/2018/mar/10/yotam-ottolenghis-noodle-recipes