Chilli and sesame prawn noodle salad recipe
Aromatic and crunchy, this prawn noodle salad is packed with zest and spice. Only the noodles require cooking for this easy treat of a dish, however it is best made a day in advance if you prefer raw vegetables to be on the softer side.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 566 calories / serving
Ingredients
For the salad
- 180g large cooked prawns
- 175g thin rice noodles
- ¼ cucumber (about 100g), cut into thin matchsticks
- 1 medium carrot, peeled, cut into thin matchsticks
- 2tbsp chopped fresh basil, plus a few sprigs for garnish
- 2tbsp chopped fresh mint leaves, plus a few sprigs for garnish
- 2tbsp sesame seeds, toasted
For the dressing
- juice of 1 lime and zest of half
- 1 ½ tbsp sesame oil
- 1tbsp soft brown sugar
- 1 tbsp rice wine vinegar
- 1 long red chilli, deseeded, finely chopped (plus extra thinly sliced for garnish)
Each serving contains
- Energy
- 2380kJ 566.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 77.4gProtein 22.0gFibre 2.0g
Method
- It is best to make this salad the day you are going to serve it. Otherwise make the salad and the dressing and then toss together just before serving.
- For the salad, cook thenoodlesaccording to the packet instructions and then drain and refresh under cold running water and tip into a large bowl.
- Add thecucumberand carrot matchsticks, mint and basil and toastedsesame seedsand stir together.
- For the dressing, mix all the ingredients together and then pour over the salad and mix well. Scatter with mint sprigs and sliced red chilli, divide between two plates and serve.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
