This easy and delicious Asian Noodle Salad by Jamie Oliver is a quick, vibrant dish full of flavor. Packed with prawns, minced beef, and fresh herbs, it’s a perfect balance of zingy lime and crunchy peanuts. You can easily customize it with whatever protein or vegetables you have on hand.
Ingredients Nedded
- 300g/10½oz cellophane noodles or beanthread noodles
- 200g/7oz minced beef
- 2 teaspoons five-spice
- 5 tablespoons olive oil
- 2 cloves garlic, peeled and grated
- 2 heaped teaspoons grated fresh ginger
- 100g/3½oz cooked peeled prawns
- 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 and freshly ground black pepper
How To Make Asian Noodle Salad
- Prepare the noodles: Soak the noodles in a bowl of warm water until soft, then drain and return to the bowl.
- Cook the beef and prawns: Heat a wok and fry the minced beef and five-spice in olive oil until brown and crisp. Add the garlic, ginger, prawns, and sugar, and stir-fry for another 4 minutes.
- Combine the ingredients: Remove from 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 and serve: Toss well and taste. Adjust the seasoning with more lime juice if necessary. Serve the salad cold, garnished with extra herbs if desired.
Recipe Tips
- Soak noodles properly: Make sure the cellophane noodles are fully softened in warm water but don’t over-soak them. Drain them well before mixing with the other ingredients to avoid excess water.
- Cook beef until crispy: When frying the beef, let it get crispy to add texture to the dish. Don’t rush this step for the best result.
- Balance the flavors: Taste the salad after mixing and adjust the lime juice or fish sauce if needed. It should have a nice zing, so don’t be afraid to add more if necessary.
- Chill before serving: This salad tastes even better when served cold, so give it time to rest in the fridge for a bit before serving.
How To Store Leftovers?
Let any leftover Asian Noodle Salad cool to room temperature, then transfer it to an airtight container and refrigerate. It will stay fresh for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 668
- Total Fat: 31.4g
- Saturated Fat: 6.2g
- Total Carbohydrate: 72.3g
- Sugars: 6.6g
- Protein: 22.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Beetroot And Feta Salad
- Jamie Oliver Carrot And Grain Salad
- Jamie Oliver Aubergine Salad
- Jamie Oliver Roast Chicken Salad
Jamie Oliver Asian Noodle Salad
Description
This easy and delicious Asian Noodle Salad by Jamie Oliver is a quick, vibrant dish full of flavor. Packed with prawns, minced beef, and fresh herbs, it’s a perfect balance of zingy lime and crunchy peanuts. You can easily customize it with whatever protein or vegetables you have on hand.
Ingredients
Instructions
- Prepare the noodles: Soak the noodles in a bowl of warm water until soft, then drain and return to the bowl.
- Cook the beef and prawns: Heat a wok and fry the minced beef and five-spice in olive oil until brown and crisp. Add the garlic, ginger, prawns, and sugar, and stir-fry for another 4 minutes.
- Combine the ingredients: Remove from 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 and serve: Toss well and taste. Adjust the seasoning with more lime juice if necessary. Serve the salad cold, garnished with extra herbs if desired.
Notes
- Soak noodles properly: Make sure the cellophane noodles are fully softened in warm water but don’t over-soak them. Drain them well before mixing with the other ingredients to avoid excess water.
- Cook beef until crispy: When frying the beef, let it get crispy to add texture to the dish. Don’t rush this step for the best result.
- Balance the flavors: Taste the salad after mixing and adjust the lime juice or fish sauce if needed. It should have a nice zing, so don’t be afraid to add more if necessary.
- Chill before serving: This salad tastes even better when served cold, so give it time to rest in the fridge for a bit before serving.
Jamie Oliver Asian Noodle Salad