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Fresh noodle salad
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Total Time:
20 minutes
Irresistibly light and zesty noodle salad, ideal for a satisfying meal.
Ingredients:
  • 1 bunch spring onions finely sliced
  • 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
  • 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
Instructions:
  • Place the noodles in warm water until softened, then drain and return to the bowl. In a hot wok, cook the beef and five-spice in olive oil until crispy, add garlic, ginger, prawns, and sugar, stir-fry for 4 minutes. Take off the heat, mix the wok contents with the noodles. Combine with spring onions, lime juice, fish sauce, chillies, coriander, mint, and peanuts. Adjust seasoning for a zingy lime flavor. Sprinkle with extra herbs if desired and serve chilled.

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