Crunchy Prawn and Glass Noodle Salad
with Peanuts
This salad combines a bunch of amazing Asian flavours.
20 min
This salad combines a bunch of amazing Asian flavours.
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Ingredients
Number of People:
Salad
Prawns
7*
350 Grams
Glass noodles
100 Grams
Baby gem lettuce
1 Piece
Sugar snap peas
150 Grams
Carrot
1 Piece
Large red chilli
1 Piece
Vegetable oil
1 Tbsp
Fresh coriander
15 Grams
Salted peanuts
1*
40 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Dressing:
Garlic cloves
1 Piece
Ginger
30 Grams
Soy sauce
9*
10 ML
Sweet chilli sauce
40 Grams
Sesame oil
3*
15 ML
Lime
1 Piece
Allergens
*7 Crustaceans, *1 Peanuts, *9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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