Warm Prawn Noodle Salad

Name: Warm Prawn Noodle Salad
Prep time: 15 minutes
Cook time: 3 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 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; 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

preparation 15 minutes
cook time 3 minutes
Serves 4

Ingredients Method

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