Jamie Oliver Asian Noodle Salad

There’s something about a noodle salad that just gets it. It doesn’t try too hard, it’s never boring, and it shows up to the table like it knows it’s the main character. This one — packed with prawns, crispy beef, fresh herbs and a spicy-sweet punch — is one of those dishes that makes you feel like you’ve just ordered from a really good street vendor, minus the queue.

The first time I made this, I didn’t expect much. I was low on groceries, had some old peanuts knocking around, and a half-used bag of cellophane noodles from god-knows-when. But oh my days — the second I tossed it all together and got that hit of lime and mint and fish sauce… it was one of those rare moments where dinner turns into a bit of a victory dance in the kitchen. Cold beer optional but highly encouraged.

Why You’ll Love It

• It’s packed with texture — silky noodles, crisp beef, crunchy peanuts
• Zingy and fresh thanks to lime, mint, and coriander
• Balanced heat from chilli and ginger — not overpowering
• Tastes amazing warm, cold, or straight out the mixing bowl
• Perfect make-ahead salad for packed lunches or lazy dinners
• Customisable — swap in tofu, squid, or just go veg

Ingredients

• 300g cellophane (beanthread) noodles
• 200g minced beef
• 2 tsp Chinese five-spice
• 5 tbsp olive oil
• 2 garlic cloves, grated
• 2 heaped tsp fresh ginger, grated
• 100g cooked peeled prawns
• 3 tsp sugar
• 1 bunch spring onions, finely sliced
• 3 tbsp fresh lime juice
• 1 tbsp fish sauce
• 2 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

How to Make It

Soak the noodles:

Pop the noodles into a bowl of warm water and leave them to soften for about 10–15 minutes. Once soft, drain and set aside in a large bowl.

Crisp up the beef:

Heat a wok or large frying pan until hot, then add the oil and minced beef. Sprinkle in the five-spice and stir-fry until brown and crispy — this is your flavour bomb base.

Add the aromatics:

Toss in the garlic, ginger, prawns, and sugar. Keep it moving for about 4 minutes until everything smells properly delicious and the prawns are heated through.

Build the salad:

Transfer the beef and prawn mix into the bowl with the noodles. Add in the spring onions, lime juice, fish sauce, chillies, coriander, mint, and most of the peanuts (save a few for topping).

Toss it like you mean it:

Use tongs or your hands to give everything a really good mix. You want that dressing and all the flavours clinging to the noodles. Taste and adjust — more lime? More fish sauce? Go with your gut.

Finish and serve:

Sprinkle over the reserved peanuts and a few extra herb leaves for good measure. Eat immediately or let it sit for a while — the flavours only get better.

Common Mistakes and How to Dodge Them

Why are my noodles sticky and clumped?
You probably didn’t drain them well or left them sitting too long. Rinse briefly with cool water and toss with a splash of oil if they start clinging.

Too salty or too sharp?
Balance it out with a pinch of sugar or another squeeze of lime — tasting as you go is key with this kind of salad.

Beef too soft?
Make sure your pan is hot enough and don’t overcrowd it — you want crisp edges, not steamed meat.

Fish sauce smells too strong?
It mellows once mixed — trust the process! But use less if you’re not used to it.

Storage and Reheating

Fridge: Keeps well in an airtight container for 2–3 days. The herbs may wilt a bit but the flavour? Even better the next day.

Freezer: Not ideal. The noodles and herbs won’t thaw nicely.

Reheating: Best eaten cold or room temp. If reheating, do it gently and only for the beef mixture — not the whole salad.

Frequently Asked Questions

Can I make it vegetarian?
Yes! Swap beef for mushrooms or crumbled tofu, and skip the prawns. Use soy sauce instead of fish sauce.

What’s the best noodle to use?
Beanthread or glass noodles are ideal. Vermicelli or rice noodles work too, but won’t be as bouncy.

Can I prep it ahead?
Totally — just keep the herbs separate and toss through just before serving to keep them fresh.

Too spicy?
Use one chilli or leave it out. You’ll still get loads of flavour from the other ingredients.

Nutrition Facts (Per Serving)

• Calories: 430
• Fat: 22g
• Carbs: 35g
• Protein: 24g
• Sodium: 420mg
• Sugar: 5g