Fresh Asian Noodle Salad

By sarah_carroll

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

Details

Servings 4

Preparation

Step 1

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.