Warm Prawn Noodle Salad

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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