Crunchy Prawn and Glass Noodle Salad
with Peanuts
Instructions
1 Cook noodles
Bring a pot of water to the boil. Add the noodles and cook for 2–3 min until tender. Once tender, submerge in cold water to keep from sticking. Drain when ready to serve and snip with scisors at random to shorten slightly.
2 Prep salad
Meanwhile, wash the lettuce and shred it. Wash the sugar snap peas and slice them on the diagonal. Peel the carrot and chop it into matchsticks. Finely slice the chilli.
3 Make dressing
Peel and crush garlic. Peel and grate the ginger. Combine the ginger, garlic, soy sauce, sweet chilli sauce and sesame oil in a small bowl. Whisk until smooth.
4 Cook prawns
Heat a pan over medium high heat with a drizzle of oil. Add the prawns and cook for 1–2 min until cooked through but still juicy.
5 Toss
In a large bowl, toss the lettuce, chilli (spicy!), sugar snaps noodles, carrots and prawns in the dressing. Garnish with the fresh coriander and the peanuts.
Tips for fussy eaters
Serve the dressing and other components separately.
Pro tip
Some chilies are spicier than others! To check how spicy yours are, slice one in half, touch your finger to the cut, then touch your finger to your lips. Adjust the amount accordingly!
This salad combines a bunch of amazing Asian flavours.
Cooking Time: 20 min
Cals 597 · Prot 33 · Carbs 70 · Fat 18
Ingredients
Salad
Dressing:
This salad combines a bunch of amazing Asian flavours.
Cooking Time: 20 min
Cals 597 · Prot 33 · Carbs 70 · Fat 18
Instructions
1 Cook noodles
Bring a pot of water to the boil. Add the noodles and cook for 2–3 min until tender. Once tender, submerge in cold water to keep from sticking. Drain when ready to serve and snip with scisors at random to shorten slightly.
2 Prep salad
Meanwhile, wash the lettuce and shred it. Wash the sugar snap peas and slice them on the diagonal. Peel the carrot and chop it into matchsticks. Finely slice the chilli.
3 Make dressing
Peel and crush garlic. Peel and grate the ginger. Combine the ginger, garlic, soy sauce, sweet chilli sauce and sesame oil in a small bowl. Whisk until smooth.
4 Cook prawns
Heat a pan over medium high heat with a drizzle of oil. Add the prawns and cook for 1–2 min until cooked through but still juicy.
5 Toss
In a large bowl, toss the lettuce, chilli (spicy!), sugar snaps noodles, carrots and prawns in the dressing. Garnish with the fresh coriander and the peanuts.
Tips for fussy eaters
Serve the dressing and other components separately.
Pro tip
Some chilies are spicier than others! To check how spicy yours are, slice one in half, touch your finger to the cut, then touch your finger to your lips. Adjust the amount accordingly!
Ingredients
Salad
Dressing:
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