Ingredients
The following ingredients have 4 Servings
- 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
- 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
- freshly ground black pepper
Instruction
- 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.
