Fresh Noodle Salad Recipe

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This Fresh noodle salad is a zingy and quick recipe, which is made with minced beef and prawns. It’s the perfect weeknight dinner, ready in about 20 minutes.

Fresh Noodle Salad Ingredients

300g/10½oz cellophane noodles or beanthread noodles
200g/7oz minced beef
2 teaspoons five-spice
5 tablespoons olive oil
2 cloves of garlic, peeled and grated
2 heaped teaspoons of grated fresh ginger
100g/3½oz cooked peeled prawns
3 teaspoons sugar
1 bunch of spring onions, finely sliced
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 fresh red chillies, deseeded and finely sliced
1 handful of fresh coriander, chopped
1 handful of fresh mint, chopped
2 handfuls of roasted peanuts
sea salt and freshly ground black pepper

How To Make Fresh Noodle Salad

Soak the noodles: Place the cellophane noodles in a large bowl and cover them with warm water. Let them soak until they are soft, then drain them well and return them to the bowl.
Cook the beef and prawns: Heat the olive oil in a hot wok or large frying pan. Add the minced beef and five-spice powder and fry until the beef is brown and crisp. Add the grated garlic, ginger, cooked prawns, and sugar, and continue to stir-fry for another 4 minutes.
Combine and dress: Remove the wok from the heat and add the cooked beef and prawn mixture to the bowl with the drained noodles. Add the sliced spring onions, lime juice, fish sauce, sliced chillies, chopped coriander, chopped mint, and roasted peanuts.
Serve: Toss everything together well to combine. Taste and correct the seasoning if needed—it should have a nice zing from the lime juice. Serve cold or at room temperature.

Recipe Tips

What kind of noodles are best? Cellophane noodles, also known as bean thread or glass noodles, are perfect for this salad as they soak up the dressing beautifully. Thin rice vermicelli would also be a good substitute.
Can I make this vegetarian? Absolutely. You can substitute the minced beef and prawns with crumbled firm tofu, extra mushrooms, or other stir-fried vegetables like bell peppers and carrots.
How to control the spice level? The heat comes from the fresh red chillies. For a milder salad, make sure you have removed all the seeds and white membranes before slicing. For more heat, leave some seeds in.
Can I prepare this in advance? For the best texture, it’s best to assemble this salad just before serving. However, you can cook the beef and prawn mixture ahead of time and chop all your herbs and vegetables. Just soak the noodles and toss everything together when you’re ready to eat.

What To Serve With Fresh Noodle Salad

This vibrant salad is a complete meal on its own, but it also pairs nicely with:

Crispy vegetable spring rolls
Fresh prawn crackers
A simple, refreshing cucumber and lime salad

How To Store Fresh Noodle Salad

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will continue to absorb the dressing, so the texture may change slightly. It is best enjoyed fresh.

Fresh Noodle Salad Nutrition Facts

Serving Size: 1 serving
Calories: 580 kcal
Fat: 30g
Carbohydrates: 45g
Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is five-spice powder?

It is a common Chinese spice blend that typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It gives the beef a warm, aromatic flavor.

Can I use a different meat?

Yes, the recipe tip suggests you can modify it with different minced meats. Minced pork or chicken would be a delicious substitute for the beef.

Where can I find fish sauce?

Fish sauce is a staple condiment in Southeast Asian cooking. You can find it in the international aisle of most large supermarkets or at any Asian grocery store.

Try More Recipes:

Course: DinnerCuisine: Asian-FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

580

kcal

A vibrant and zingy Thai-inspired noodle salad with crispy minced beef, prawns, fresh herbs, and a tangy lime dressing.

Ingredients

300g cellophane noodles
200g minced beef
2 tsp five-spice
5 tbsp olive oil
2 cloves garlic & 2 tsp ginger, grated
100g cooked peeled prawns
3 tsp sugar
1 bunch spring onions, sliced
3 tbsp fresh lime juice
1 tbsp fish sauce
2 red chillies, sliced
Handful each of fresh coriander & mint, chopped
2 handfuls roasted peanuts

Directions

Soak the noodles in warm water until soft, then drain.
In a hot wok, fry the beef with five-spice in olive oil until crisp.
Add the garlic, ginger, prawns, and sugar and stir-fry for 4 more minutes.
In a large bowl, combine the drained noodles with the cooked beef and prawn mixture.
Add the spring onions, lime juice, fish sauce, chillies, fresh herbs, and peanuts.
Toss everything together well, check the seasoning, and serve cold.

Notes

This is a “principal recipe” that can be easily adapted with different proteins like wok-fried squid or minced pork.
The final dish should be quite “zingy” with the lime juice, so don’t be afraid to add a little extra if needed.
For the best texture, don’t over-soak the noodles; they should be soft but still have a slight bite.
Toasting your own peanuts in a dry pan for a few minutes will enhance their flavor.