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Prawn and noodle salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Vibrant stir-fry with egg noodles, succulent prawns, crisp asparagus, and zesty peanut-lime sauce.
Ingredients:
  • 270g soba noodles
  • 1 bunch asparagus, each spear cut diagonally into 4 pieces
  • 300g cooked peeled prawns
  • 50g snow pea sprouts, trimmed
  • 1 Lebanese cucumber, halved lengthways and sliced
  • 4 spring onions, finely sliced diagonally
  • 36.40 gm peanut oil
  • 42.00 gm lime juice
  • 33.00 gm sweet chilli sauce
  • 6.10 gm fish sauce
Instructions:
  • Boil noodles in a large pot of water following package instructions. Add asparagus for the last 2 minutes. Drain noodles and asparagus in a colander, rinse under cold water, then drain.
  • Combine noodles, asparagus, prawns, cucumber, spring onions, and sprouts in a large bowl.
  • Prepare the dressing by mixing oil, lime juice, sweet chilli sauce, and fish sauce in a small jar with a screw top lid. Shake vigorously until fully combined.
  • Drizzle the dressing over the salad, gently toss to combine with clean hands. Serve chilled or at room temperature.

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