Asian Noodle Salad with 5 Spice Mince | Abel & Cole
Asian Noodle Salad with 5 Spice Mince
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Prep: 15 mins
Cook: 15-20 mins
This week we’re spicing up our high welfare British mince beef with aromatic China 5 spice. Stir frying it is super quick and super delicious too. It’s a super hero of a meal.
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739 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • ½ red cabbage
  • 1 carrot
  • 1 lime
  • A handful of mint, leaves only
  • 2 bundles of Thai rice noodles
  • A 250g pack of beef mince
  • 2 garlic cloves
  • A thumb of ginger
  • 1 tsp China 5 spice
  • 1 tsp Demerara sugar
From your kitchen
  • 1 ½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Mandolin (optional)
  • Bowl
  • Pan with a lid
  • Colander
  • Deep frying pan or wok
Step by step this way
  • 1.

    Slice the cabbage in half. Very thinly slice one half (see our tip for what to do with the rest). Use a mandolin if you have one. Tip the sliced cabbage into a bowl.

  • 2.

    Trim and peel the carrot. Use a veg peeler to create ribbons of carrot, turning the carrot as you go. Finely slice the thin core and add to the cabbage.

  • 3.

    Finely zest and juice the lime. Shred half the mint leaves. Add the zest and shredded mint leaves to the bowl with ½ tbsp oil and a pinch of salt.

  • 4.

    Bring a pan of salted water to the boil. Add 2 bundles of the Thai rice noodles. Simmer for 3 mins, then drain. Add the noodles to the veg and toss to mix. Set aside.

  • 5.

    Warm 1 tbsp oil in a deep frying pan or wok. Fry the beef mince for 8-10 mins, stirring now and then, till the mince is a dark brown colour.

  • 6.

    While the mince cooks, peel and grate the garlic and ginger. Add the garlic and ginger to the mince with a pinch of salt, 1 tsp of the China 5 spice and 1 tsp of the Demerara sugar.

  • 7.

    Stir and fry the mince for 4-5 mins till the pan smells aromatic and the mince is caramelised with a few crunchy bits. Add the lime juice. Taste and adjust the seasoning. Serve the noodle salad topped with the mince. Garnish with the remaining mint leaves.

  • Tip

    In braise of cabbage
    Your leftover cabbage will keep well in the fridge. Try shredding it and braising with a pinch of the leftover China 5 spice and leftover sugar, some garlic, ginger, tamari and a splash of vegetable stock. Simmer for 30 mins and serve with grilled meat.

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