Prawn and noodle salad with Thai dressing

Cooking Salads Prawn and noodle salad with Thai dressing

This versatile Thai dressing can be used for any salad, but it tastes especially good with our prawn and noodle version.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Lactose free Milk free
  1. To make the dressing, combine the lime and lemon juice, coriander, oil, fish sauce, sugar, ginger and chilli in a bowl.
  2. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Use 2 forks to separate noodles. Drain well. Place the noodles in a large bowl.
  3. Add prawns, Asian greens, peanuts and dressing to the noodles and gently toss until well combined. Spoon among serving bowls and serve immediately.

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1 x 440g pkt thin hokkien noodles
24 cooked king prawns, peeled leaving tails intact, deveined
1 x 100g pkt baby Asian greens
2 tbsp crushed peanuts
60ml fresh lime juice
1 tbsp fresh lemon juice
2 tbsp finely chopped fresh coriander
3 tsp light olive oil
1 tbsp fish sauce
1 tsp brown sugar
1 tsp finely grated fresh ginger
1 small fresh red chilli, deseeded, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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