Warm Prawn Noodle Salad
15 minutes prep, 3 minutes cook
Serves 4
Ingredients
For the dressing
2 tbsps gluten-free soy sauce
1 tsp fish sauce
1 tsp toasted sesame oil
2 tbsps rice wine vinegar
1 tbsp sweet chilli sauce
Juice of 1 lime
1 garlic clove, crushed
1 bird’s eye chilli, chopped
1 tsp black sesame seeds
For the salad
1 tsp olive or rapeseed oil
300g rice noodles
140g cooked tiger prawns
1 carrot, cut into ribbons with a vegetable peeler
4 salad onions, chopped
200g frozen edamame beans, defrosted
1 cucumber, seeds removed, julienned
50g roasted peanuts, chopped
28g pack fresh coriander, chopped
Method
In a small bowl, whisk the dressing ingredients together and set aside for at least 10 minutes.
Heat the olive oil in a large frying pan over a high heat. Add the noodles and toss together for 2-3 minutes or until separated and heated through. Add the prawns, carrot, salad onions, edamame beans and cucumber, then stir in the dressing.
Toss through the peanuts and coriander before serving.
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