Thu, May 24 2012

fresh asian noodle salad

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.
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
Nutrition Information
Serving Size 1 (167g) Recipe makes 4 servings Calories 518 Calories from Fat 175 (33%) Amount Per Serving %DV Total Fat 19.5g 30% Saturated Fat 2.8g 14% Monounsaturated Fat 7.3g Polyunsaturated Fat 8.2g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 1032mg 43% Potassium 355mg 10% Total Carbohydrate 71.4g 23% Dietary Fiber 5.2g 20% Sugars 3.5g Protein 15.3g 30%
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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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