Pro­tein salad with a punch

This su­per salad is low in kilo­joules but packed with nu­tri­ents and burst­ing with flavour – a great op­tion for a fill­ing lunch

The Sunday Telegraph (Sydney) - Body and Soul - - NUTRITION -

Serves 4

150g lean minced beef 2 tbs soy sauce or tamari 1 tsp sesame oil ½ tbs sesame seeds 60g brown rice ver­mi­celli noo­dles 1 head of pak choi (150g), finely sliced 4 pink radishes, finely sliced 1 fen­nel bulb ( 250g), finely sliced 100g edamame beans, soaked in boil­ing

wa­ter for 2 min­utes then drained 20g co­rian­der, leaves picked 1 tbs olive oil 4 medium free-range eggs Salt and freshly ground black pep­per


100g silken tofu 2 tbs gochu­jang ( see tip) 1 tsp fish sauce 1 lime, juiced

To make the dress­ing, blend all of the in­gre­di­ents un­til smooth.

Mix the beef with 1 tbs of the soy sauce and the sesame oil and seeds and sea­son. Fry in a dry non-stick fry­ing pan over high heat un­til browned and crispy, about 10-15 min­utes. Set aside.

Cover the noo­dles with boil­ing wa­ter, leave for 5 min­utes, then drain and run un­der cool wa­ter. Dress with the re­main­ing soy sauce.

Ar­range the beef, noo­dles, veg and co­rian­der in four big bowls and pour over the dress­ing.

Clean and re­turn the pan to the heat and add the olive oil. Crack the eggs into the pan, cover loosely with a lid, and when the whites are cooked and the yolk is just set (4-5 min­utes), re­move and place on top of the salad. Serve im­me­di­ately.

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