This is a high-impact protein salad recipe that is amazingly low in calories considering how substantial it is. If you can’t find gochujang, instead use chilli sauce, such as Sriracha, but bear in mind it will be significantly spicier.
– 150g lean minced beef
– 2 tbsp soy sauce or tamari
– 1 tsp sesame oil
– 1/2 tbsp sesame seeds
– 60g brown rice vermicelli noodles
– 1 head of pak choi (about 150g), finely sliced
– 4 pink radishes, finely sliced
– 1 fennel bulb (about 250g), finely sliced
– 100g edamame beans, soaked in boiling water for 2 minutes then drained
– 20g coriander, leaves picked
– 1 tbsp olive oil
– 4 medium free-range eggs
– Salt and freshly ground black pepper
– 100g silken tofu
– 2 tbsp gochujang (Korean chilli paste)
– 1 teaspoon fish sauce
– Juice of 1 lime
1. First make the dressing. Blitz all the ingredients with a hand-held blender until smooth.
2. Mix the beef with 1 tablespoon of the soy sauce and the sesame oil and seeds and season with salt and pepper.
3. Fry in a dry non-stick frying pan over a high heat until browned and crispy, about 10–15 minutes. Set aside.
4. Cover the rice noodles with boiling water from the kettle, leave for about 5 minutes, then drain and run under cool water. Dress with the remaining tablespoon of soy sauce.
5. Arrange the noodles, pak choi, radishes, fennel, edamame beans and coriander in four big bowls and pour the dressing on top.
6. Clean and return the frying pan to the heat and add the olive oil.
7. Crack the eggs into the pan, cover loosely with a large lid or baking tray, and when the whites are thoroughly cooked and the yolk just set (about 4–5 minutes), remove and place on top of the salad. Serve immediately.
Kathryn is an Irish food writer and stylist living in London. She has spent the best part of ten years working in the food industry, and her cookbooks reflect her experience. Kathryn’s ambition is to create enticing, unusual and exciting recipes that are high in nutrition and low in calories. In Skinny Salads there is 80 flavour-packed recipes and each recipe has less then 300 calories. Ranging from gloriously green to gluten and dairy-free, vegetarian and vegan recipes there is something for everyone.
Taken from Skinny Salads by Kathryn Burton published by Kyle Books, photography by Laura Edwards