Print Comment Send newsitem

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

Enlarge

 

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.



Share:

More on...

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic



Recipe of the day



More Recipes



Your Recipes



Celebrity Chef Interviews




Suggestions