Beijing Olympic Salad
Description
This tasty salad makes for an excellent complete meal.Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 1 (125g) bag Leafy salad with tatsoi
- 30ml/2tbsp vegetable oil
- 100g/4oz mangetout
- 1 red pepper
- 2.5cm/1/2 in piece root ginger
- 1 garlic clove
- 150g/5oz cooked tiger prawns
- Juice and zest of 2 limes
- 30ml/2tbsp soy sauce
- 15ml/1tbsp sesame oil
- 2.5ml/1/2 teaspoon sugar
- 1 (150g) pack ready to use fine rice noodles
- Salt and ground black pepper
Methods/steps
Deseed and slice the red pepper. Slice the mangetout. Peel and grate the ginger. Crush the garlic clove.
Heat the oil in a large wok or frying pan, add the mangetout, pepper and stir fry for 2 minutes.
Add the ginger, garlic and prawns and stir fry for 1 minute.
Add the lime zest and juice, soy, sesame oil and sugar and simmer for 2 minutes.
Remove from the heat, add the noodles and toss together. Season to taste.
Empty the salad leaves into a large bowl and toss together with the noodles until well mixed.
Heat the oil in a large wok or frying pan, add the mangetout, pepper and stir fry for 2 minutes.
Add the ginger, garlic and prawns and stir fry for 1 minute.
Add the lime zest and juice, soy, sesame oil and sugar and simmer for 2 minutes.
Remove from the heat, add the noodles and toss together. Season to taste.
Empty the salad leaves into a large bowl and toss together with the noodles until well mixed.
Reviews
Additional Tips
Sample the Orient with this mouth-watering prawn and tatsoi salad.
Buying a bag of salad that includes fresh tatsoi is an easy way to add an oriental twist to your meal. Its delicate mustard flavour is the perfect companion to the zesty lime and hot ginger.
Read the discussion about this recipe on the Forum.