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

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.

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.

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

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.

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.

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.

Cook your vermicelli noodles according to the package instructions.

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.