Jamie's Kitchen
20 mins
Super easy
serves 4
About the recipe
Addictively light, spicy and zingy, this noodle salad makes the perfect light lunch or dinner.
Recipe From
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/3½oz 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
Top Tip
You can modify the recipe by using a little wok-fried squid, shellfish or different minced meats.
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.
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