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Beijing Olympic salad

A salad bag that includes tatsoi adds an oriental twist in this colourful creation. Its delicate mustard flavour is the perfect match for zesty lime and hot ginger



Ingredients (Serves 4)

  • 2 tbsp vegetable oil
  • 100g/4oz mangetout, sliced
  • 1 red pepper, deseeded and sliced
  • 2.5cm/1in piece fresh root ginger, peeled and grated
  • 1 clove garlic, crushed
  • 150g/5oz cooked tiger prawns
  • Juice and zest of 2 limes
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1⁄2 tsp sugar
  • 1 x 150g pack ready-to-use fine noodles
  • 1 x 125g bag leafy salad with tatsoi
  • Salt and freshly ground black pepper

Heat the oil in a large wok or frying pan, add mangetout and pepper, and stir-fry for 2 minutes. Add ginger, garlic and prawns, and stir-fry for 1 minute, then stir in lime juice and zest, soy sauce, sesame oil and sugar and simmer for 2 minutes. Remove from heat, add the noodles, toss together and season to taste. Empty the salad leaves into a large bowl, toss with the noodles until well mixed, then serve straight away.


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