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Home Koh-Samui salade met noodles, garnalen en heel veel groenten – van Jamie Oliver

Koh-Samui salade met noodles, garnalen en heel veel groenten – van Jamie Oliver

Recipes

Jamie Oliver – he's just always there at exactly the right moment. When you want to impress friends, when you're not sure what to make but still want to eat something healthy (because his recipes usually are), or when you simply fancy something seriously delicious. Yes, there are quite a few ingredients involved, and no, it is definitely not on the table in 15 minutes (hands up if you manage that – I'd be genuinely impressed).

But no matter how you look at it, a Jamie dish always hits the mark. I'll happily make one of his recipes for guests even if I've never tried it before – it always turns out great. His recipes often call for a whole trolley full of shopping, but for this Koh Samui (inspired by Thailand, naturally) I found it pretty manageable.

If you don't have a food processor, don't worry. I don't have one either (anymore). Instead of using a machine as Jamie's recipe suggests, you can easily slice all the vegetables by hand. A little shortcut: buy pre-shredded white cabbage, just like I did 😉 I also made a small tweak by frying the tofu in a splash of ketjap manis, which gives it so much more flavour. I made the dressing using the chopper attachment of my hand blender, and it worked perfectly.

Right, are you ready?! The recipe makes more than enough for 4, but I made it for two so I could have the leftovers for lunch the next day (absolutely delicious). It's from the book 15 Minutes, by the way.

Recipe

Koh Samui salad with noodles, prawns and loads of vegetables – by Jamie Oliver

This Koh Samui salad by Jamie Oliver combines rice noodles with a mountain of fresh vegetables, juicy prawns and pan-fried tofu in an aromatic lime and fish sauce dressing. A meal-sized salad that wakes up all your senses.

Course	Main course
Kitchen	Thailand
Servings	4

Preparation time

Preparation time	25 min
Total	25 min

Equipment

Medium frying pan
saucepan
optional: food processor with standard blade and fine slicing disc, or hand blender chopper attachment

Ingredients

300 g rice noodles
1 clove garlic
1 thumb-sized piece of fresh ginger
6 cherry tomatoes
1 red chilli
½ bunch fresh basil
1 tsp soft brown sugar (caster sugar works too)
3 tbsp fish sauce
2 tbsp sesame oil
3 limes
1 bunch radishes
2 carrots
½ cucumber
1 fennel bulb
½ white cabbage (or 150–200 g pre-shredded white cabbage)
100 g cooked and peeled prawns
FOR THE GARNISH:
100 g peanuts
2 tbsp sesame seeds
1 tsp sesame oil
3 dried kaffir lime leaves
½ bunch fresh mint
250 g tofu
1 tbsp ketjap manis
1 lime

Koh Samui salad with noodles, prawns and loads of vegetables

1. Cook the noodles according to the packet instructions. Heat a little sesame oil in a frying pan and toast the peanuts and sesame seeds in it, crumbling the lime leaf over the top, until everything is golden brown. Stir regularly and once done, set aside in a small bowl.

2. Put the peeled garlic clove, peeled ginger, cherry tomatoes, chilli and basil into a chopper or blender, then add the sugar, fish sauce, sesame oil and the juice of 3 limes. Blitz everything until you have a smooth dressing.

3. Slice or shred (in a food processor or by hand) the radishes, peeled carrots, cucumber (remove the seeds) and cabbage into pieces, rounds or strips – however you prefer to eat them. Place the vegetables in a large bowl and toss with the dressing. Add the drained noodles and mix everything together well.

4. Heat a small drizzle of sesame oil in the frying pan (use the same pan as before – no need to wash it after toasting the nuts) and fry the tofu with the ketjap manis over medium heat for about 8 minutes.

5. Spoon the noodles and vegetables onto a serving platter and scatter over the torn mint, prawns, tofu and peanut-sesame mix. Serve with lime wedges on the side. Enjoy!

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This recipe is perfect for a summery lunch or a light dinner. You can make the dressing in advance and keep it in a sealed jar in the fridge – the flavours only get better as they meld together.

Want to make the salad vegetarian? Simply swap the prawns for extra tofu or fried tempeh, and use tamari instead of fish sauce. That way, everyone at the table can enjoy it.

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