Crunchy Prawn Noodle Salad

Name: Crunchy Prawn Noodle Salad with Peanuts
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 320 Grams of Jumbo prawns; 100 Grams of Rice vermicelli; 100 Grams of Red cabbage; 50 Grams of Edamame beans; 1 Piece of Carrot; 1 Piece of Large red chilli; 1 Tbsp of Vegetable oil; 15 Grams of Fresh coriander; 40 Grams of Salted peanuts; 10 Grams of Ginger garlic paste; 10 ML of Soy sauce; 30 ML of Sweet chilli sauce; 15 ML of Sesame oil; 1 Piece of Lime

with Peanuts

This salad combines a bunch of amazing Asian flavours.

74 Reviews

Kcal 537 · Prot 43 · Carbs 67 · Fat 13

Calorie Smart

20 min

This salad combines a bunch of amazing Asian flavours.

74 Reviews

Kcal 537 · Prot 43 · Carbs 67 · Fat 13

Calorie Smart

Ingredients

Salad

Jumbo prawns 7*

320 Grams

Rice vermicelli 10*

100 Grams

Red cabbage

100 Grams

Edamame beans 9*

50 Grams

Carrot

1 Piece

Large red chilli

1 Piece

Vegetable oil

1 Tbsp

Fresh coriander

15 Grams

Salted peanuts 1*2*

40 Grams

Dressing:

Ginger garlic paste

10 Grams

Soy sauce 9*10*11*

10 ML

Sweet chilli sauce

30 ML

Sesame oil 3*

15 ML

Lime

1 Piece

Allergens

*7 Crustaceans, *10 Wheat, *9 Soya, *1 Peanuts, *2 Tree Nuts, *11 Gluten, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2265 / 537
Fats (g)	12.8
of which saturated (g)	2.3
Carbohydrates (g)	67
of which sugars (g)	16.8
Fibers (g)	8.4
Proteins (g)	42.6
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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, drain and submerge in cold water to keep from sticking.
Drain when ready to serve and snip with scissors at random to shorten slightly.

2 Prep salad

Meanwhile, shred the cabbage.
Peel and finely slice or grate the carrot.
Finely slice the chilli.

Tip! Some chillies 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!

3 Make dressing

Combine the ginger garlic paste, soy sauce, sweet chilli sauce, sesame oil and 2 Tbsp water in a small bowl.
Whisk until smooth.
Set aside.

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 together the rice vermicelli, shredded cabbage, grated carrot, edamame beans and a handful of fresh coriander (reserve some for garnish).
Add the cooked prawns and top with the dressing.
Mix well to coat.
Add the chilli (spicy!) to taste.