Crunchy Prawn and Glass Noodle Salad

with Peanuts

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family-friendly
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family-friendly
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Instructions

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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. 

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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.  

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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. 

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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.

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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

Number of people

Salad

Prawns 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 40 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Dressing:

Garlic cloves 1 Piece
Ginger 30 Grams
Soy sauce 10 ML
Sweet chilli sauce 40 Grams
Sesame oil 15 ML
Lime 1 Piece

This salad combines a bunch of amazing Asian flavours.

Cooking Time: 20 min

Cals 597 · Prot 33 · Carbs 70 · Fat 18

Instructions

photo

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. 

photo

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.  

photo

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. 

photo

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.

photo

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

Number of people

Salad

Prawns 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 40 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Dressing:

Garlic cloves 1 Piece
Ginger 30 Grams
Soy sauce 10 ML
Sweet chilli sauce 40 Grams
Sesame oil 15 ML
Lime 1 Piece
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