Jamie Oliver

Fresh Asian noodle salad

With spicy minced beef and prawns

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Fresh Asian noodle salad

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    668
    33%
  • Fat
    31.4g
    45%
  • Saturates
    6.2g
    31%
  • Protein
    22.8g
    51%
  • Carbs
    72.3g
    28%
  • Sugar
    6.6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    668
    33%
  • Fat
    31.4g
    45%
  • Saturates
    6.2g
    31%
  • Protein
    22.8g
    51%
  • Carbs
    72.3g
    28%
  • Sugar
    6.6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

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

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.

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