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Warm noodle salad with coriander pesto and prawns
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy coriander pesto elevates this shrimp noodle salad.
Ingredients:
  • 20.00 ml fresh coriander, chopped
  • 250.00 ml fresh coriander, lightly packed plus extra to serve
  • 2 tsp fresh ginger, finely grated
  • 2 fresh red chillies, deseeded, finely chopped
  • 21.00 gm lime juice
  • 1 1/2 olive oil
  • 160g dried egg noodles
  • 400g green prawns, peeled, tails intact
  • 250g red cabbage, shredded
  • 1 large carrot, grated
  • 100g snow peas, sliced
  • 250.00 ml bean sprouts, trimmed
  • oil spray
Instructions:
  • In a food processor, blitz coriander root, leaves, ginger, half of the garlic, and half of the chili until finely chopped. Then add sugar, lime juice, and oil and blend until well combined.
  • Cook the noodles in a saucepan of boiling water according to packet instructions until tender. Rinse with cold water, then drain and cut the noodles into 6cm lengths using scissors.
  • Combine prawns with the remaining garlic and chilli in a bowl. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning occasionally, for 2-3 minutes until golden and fully cooked.
  • In a large bowl, mix cabbage, carrot, snow peas, sprouts, noodles, and prawns. Drizzle with coriander pesto and toss gently to coat. Garnish with extra coriander leaves before serving.

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