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Prawn and herb noodle salad with spicy lime dressing
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Savor spiralized veggie noodles with BBQ prawns for a light and tasty summer meal.
Ingredients:
  • 3 zucchini, trimmed
  • 2 carrots, peeled
  • 9.20 gm macadamia oil or olive oil
  • 5.30 gm reduced-salt soy sauce
  • 8.00 gm brown sugar
  • 1-2 tsp chilli paste, to taste
  • 200g shelf-fresh wholegrain noodles
  • 400g peeled green prawns, tails intact
  • 250.00 ml fresh mint leaves
  • 150g snow peas, sliced lengthways
  • 1 small bunch watercress, leaves picked
  • 2 radishes, sliced
  • Thinly sliced long fresh red chilli, to serve
  • Micro herbs, to serve
Instructions:
  • Spiralize the zucchini and carrots into noodles. Mix lime juice, oil, soy sauce, brown sugar, and chili paste in a bowl until sugar dissolves.
  • Boil the wholegrain noodles in a saucepan according to the package instructions. Once cooked, rinse with cold water, drain thoroughly, and transfer to a large bowl.
  • Preheat a barbecue grill or chargrill pan on high. Lightly oil the prawns and cook for 1-2 minutes per side until golden and cooked through. Mix with noodles, zucchini, carrot, mint, snow peas, watercress, and radish.
  • Combine the dressing with the noodle mixture, ensuring they are well combined. Serve in bowls and top with sliced chili and herbs.

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