Hot Japanese Noodle Salad

SERVES 2 // READY IN 15 MINS // 512 CALS

If you’re after a light yet satisfying meal that’s quick to prepare, this Hot Japanese Noodle Salad is just the thing. With tender beef, crunchy veg, and perfectly cooked rice noodles, it’s full of bright flavours from the soy, mirin, and lime. Ready in just 15 minutes, it’s low in carbs and fat, but high in protein, making it a fresh, healthy option for those busy evenings when you want something vibrant and filling without much effort.

Hot Japanese Noodle Salad

SERVES 2 // READY IN 15 MINS // 512 CALS

INGREDIENTS
90g (2 nests) rice noodles
1 medium courgette (zucchini)
1 carrot
250g (9oz) minced (ground) beef 5% fat
1 heaped tsp garlic paste
1 heaped tsp ginger paste
1 tsp sugar
2 tbsp soy sauce
1 tbsp mirin
1 tbsp rice vinegar
1 red chilli
2 spring (green) onions
1 lime
20g (half oz) peanuts

DIRECTIONS
STEP 1
Place the noodles in a large bowl, cover with boiling water and stand for 3 mins. Rinse in cold water and drain.

STEP 2
Trim and roughly chop the courgette. Peel and coarsely grate the carrot.

STEP 3
Heat a frying pan on a med-high heat.
Once hot, fry the beef mince and courgette until the mince is browned, 6-8 mins. Break up the mince as it cooks. Season with salt and pepper.

STEP 4
Turn the heat to low. Add the grated carrot.
Add the garlic and ginger pastes. Stir-fry for 30 secs. Then add the sugar, soy sauce, mirin and rice vinegar. Cook gently for 3 minutes.

STEP 5
Trim and finely chop the red chilli and spring onions. Halve the lime.
Crush the peanuts by bashing with a rolling pin or similar.

STEP 6
Add the noodles to the pan, stirring gently but thoroughly until the noodles are warmed through.

STEP 7
Divide the noodles and beef between the serving bowls. Sprinkle over the red chilli and spring onions. Squeeze over the lime. Finally add the crushed peanuts.

NUTRITIONAL INFO (PER SERVING)
512 CALS // 45G PROTEIN // 11G FAT // 54G CARBS