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Image for Recipe - Warm Prawn Noodle Salad

Warm Prawn Noodle Salad

Image for Recipe - Warm Prawn Noodle Salad
  • Time preparation 15 minutes
  • cook time 3 minutes
  • Serve Serves 4

  • 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

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. 

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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