beef

fresh asian noodle salad

servings
4

method

This is one of those salads which tastes so amazing that you have to keep making it! It’s spicy, zingy and really gets your tastebuds going.

Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl. In a hot wok fry the beef and five-spice in the olive oil until brown and crisp, then add the garlic, ginger, prawns and sugar and stir-fry for another 4 minutes. Remove from the heat and stir the wok mixture into the noodles. Add the spring onions, lime juice, fish sauce, chillies, coriander, mint and peanuts to the bowl. Toss well and correct the seasoning — it wants to be quite zingy with the lime juice. Sprinkle with some extra herb leaves if you like and serve cold.

Try this: You can modify the recipe by using a little wok-fried squid, shellfish or different minced meats.

• from Jamie's Kitchen

ingredients

• 300g/10½oz cellophane noodles or beanthread noodles
• 200g/7oz minced beef
• 2 teaspoons five-spice
• 5 tablespoons olive oil
• 2 cloves of garlic, peeled and grated
• 2 heaped teaspoons of grated fresh ginger
• 100g/5½oz cooked peeled prawns
• 3 teaspoons sugar
• 1 bunch of spring onions, finely sliced
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 fresh red chillies, deseeded and finely sliced
• 1 handful of fresh coriander, chopped
• 1 handful of fresh mint, chopped
• 2 handfuls of roasted peanuts
• sea salt and freshly ground black pepper

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1. by michelle on Wed 26 Oct 2011 @ 03:43

Fantastic recipe!!! I would definitely swap the olive oil for any tasteless oil like vegetable, peanut,rice etc. Also you can add 1 teaspoon of sesame oil to give it the authentic touch

2. by kikkok on Mon 01 Aug 2011 @ 23:42

I'm pretty sure this food is from Thailand.

3. by XtraM on Mon 01 Aug 2011 @ 18:48

Its really nice..but..why use olive oil?? Why not rice oil, its tasteless and I prefer that above that even of a sent of olives in my Asian dish. Or ghee, that has a nice smell that adds too, but olive oil..nah, i cant .. ;) But great recipe!

4. by Londy on Mon 02 May 2011 @ 03:08

Hello Jamie, Im writting you from Guatemala City in Central America, and my mom and I can tell you that we enjoy your programm you are amazing and we have fun watching you every sunday at home!!! Your recipes are amazing and we never miss one of your shows, thank you for taking the time in reading my message and thank you for sharing all your recipes with us, Best regards, Londy from Guatemala City !!!!! and Silvia my Mom !!!!!

5. by apranzoconbea.blogspot.com on Fri 12 Feb 2010 @ 23:15

Lovely recipe! I am Italian but I think in past lives I was asian...by the way, when you say fish sauce what do you mean? maybe trasi...the prawns's paste? thank you!

6. by rossco on Sat 31 Oct 2009 @ 00:46

make this all the time to take to our aussie bbq's and is the 1st thing to go!i even get it requested now and it can be made a few hours in advance,being a chillihead i can get carried away with the fresh chili content that can sometimes add spice to the party conversations!xx.Rossco

7. by Joy on Tue 14 Jul 2009 @ 16:04

Absolutely delicious!!! My mum's Thai so all of the flavors were like a little taste of home. My boyfriend is a vegetarian so I ditched the prawns and just fried up Quorn mince (adding a little extra to replace the prawns) just like you did with the beef mince. Yummo! My fella loved it (as did I) so will definitely do it again!

8. by BIG-JOE on Tue 23 Jun 2009 @ 15:16

Can I use pasta like tagliate for this???

9. by Kate on Fri 19 Jun 2009 @ 15:07

Is there anything I could possibly exchange the mint leaves for? I'd like to keep this salad a bit green but I just can't stand the taste or smell of mint...it's a such a shame as it looks mighty appetizing! Would be greatful for any suggestions...rocket perhaps?
Ta, K

10. by kate on Tue 16 Jun 2009 @ 01:07

Yay, I've been searching for an interesting beef recipe--success!

11. by Shans on Tue 14 Apr 2009 @ 11:14

I tried this noodle for a party as the appetiser. I had to modify here and there a lil, cause it was too dry. Wonder why.....? but nevertheless, it taste wonderful!

12. by Ana on Wed 01 Apr 2009 @ 17:36

I made this today but there was a slight problem. I couldn't find any cellophane noodles, so I used regular Chinese wheat noodles. For the beginning, there were far too many noodles for that quantity of meat & prawns...in the end, I did not use them all. Secondly, the dish was all right, but not as great as I have heard everyone here describe it...and I think it was just because of the noodles. I put all other ingredients and I stuck to the quantities, I just cannot imagine what went wrong...maybe it was the noodles...

13. by lee finnerty on Sat 28 Mar 2009 @ 14:05

looooooooooooovleeey !

14. by Ayesha on Sat 31 Jan 2009 @ 04:40

Absolutely brilliant - the perfect blend of flavors - try it with just prawns or lobster tail. You will love it ! Thanks Jamie.

15. by Pieter on Mon 16 Jun 2008 @ 17:31

The best noodle salade ever! After a day hard work on painting the walls and ceilings at my friends new house in Utrecht (Holland) last weekend, my friends made this meal! Femke, you are such a great cook (with a little help of Jamie ;-) An incredible sensation of flavours!!!!! And Jamie....you're right: "one will make this salade over and over again! Tonights dinner.........Fresh Asian Noodle Salade! :-) Thanks, Pieter

16. by PATTY KANAN on Sat 01 Mar 2008 @ 22:42

I'm looking for Jamie's Cole Slaw recipe. He made it on his Jamie at Home show.
It used yogurt and root vegetables.

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