> Skip to content

Recipe  •  13 May 2016

 

Jamie Oliver’s best noodle salad

Try this stunning recipe from Jamie’s 15 Minute Meals by Jamie Oliver.

SEARED ASIAN BEEF, BEST NOODLE SALAD & GINGER DRESSING

Serves 4 | 585 calories

Ingredients

Salad:

  • 50g cashew nuts
  • 1 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 200g fine rice noodles
  • 1 romaine lettuce
  • 1 large carrot
  • 1 bunch of radishes
  • ½ a cucumber
  • 1 big bunch of fresh coriander
  • 3 spring onions
  • 1 punnet of cress
  • 1 pack of alfalfa sprouts

Steak:

  • 1 x 450g rump steak, fat removed
  • 2 tsp Chinese five-spice
  • olive oil

Dressing:

  • 1 x 105g pack of pickled ginger
  • 2 limes
  • 1 tbsp fish sauce
  • 1 tbsp low-salt soy sauce
  • 1 tbsp sesame oil
  • ½ a fresh red chilli
     

METHOD

Ingredients out.

Kettle boiled.

Large frying pan, high heat.

Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high.

Put the noodles into another bowl with a pinch of salt and cover with boiling water.

Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking.

In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli.

Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board.

Coarsely grate over the trimmed carrot, using a box grater.

Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions.

Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts.

Drain the noodles, rinse and drain again, then add them to the board.

When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices.

Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.

Feature Title

Jamie's 15-Minute Meals
Delicious, nutritious, super-fast food
Read more

More features

See all recipes
Recipe
Crispy Noodle Fishcakes

Fun, fast and surprising, teaming up fish and noodles creates the most erratically exciting texture.

Recipe
Beetroot & Ricotta Pasta

Shockingly vivid, surprising and fun. Mix up your pasta repertoire and give this beetroot number a try.

Recipe
Epic prawns & beans

Harissa & garlicky sourdough croutons

Recipe
Couscous & Chicken Bake

Tzatziki marinade, sweet red peppers & charred onion

Recipe
Winter Greens Gnocchi

Vivid black cabbage & mascarpone Gorgonzola sauce

Recipe
Pasta and Meatballs

A tasty dish to make with the kids from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’

Recipe
Hot chocolate spiked with cinnamon

A warming recipe from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’.

Recipe
Smoked Salmon Pasta

Spinach, spring onion, lemon, curds & Parmesan

Recipe
Cajun Chicken Traybake

Sweet onions & peppers, fluffy rice, yoghurt & rocket

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Peanut, Coriander and Coconut Cream Risotto

Asian flavours meet an Italian classic to create a divine plate of food.

Recipe
Baked polenta with feta, bechamel and za'atar tomatoes

Known in the Ottolenghi Test Kitchen as: 'polenta-pizza', 'polizza' or 'polenta not-a-pizza', this happy looking pie with its polenta base pairs perfectly with anything leafy and green.

Looking for more recipes?

See all recipes