Prawn and asian noodle salad recipe
Ingredients
- 2 tbsp sesame oil
- 5cm (2in) knob ginger, peeled
- 1½ tbsp fish sauce
- 2 tbsp sweet chilli sauce
- 1 lime, juiced
- 2 x 200g packs raw king prawns
- 1 x 375g pack rice noodles
- ½ cucumber
- 1 carrot
- 1 red chilli
- ½ red onion
- handful basil leaves, torn if large handful coriander leaves
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Shop ingredientsEach serving contains
- Energy
- 2055kJ 490.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 82.1gProtein 23.3gFibre 1.6g
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- Add 1 tbsp oil to the wok. Finely grate the ginger and mix with the fish sauce, chilli sauce, lime juice and remaining oil. Stir-fry the prawns for 4-5 minutes.
- Remove from heat and add the sauce. Put the noodles in a large bowl. Halve the cucumber lengthways and slice thickly, coarsely grate the carrot, and slice the chilli and the onion.
- Add to the noodles along with the fresh herbs. Mix in the prawns, toss well and serve.
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