Asian Noodle Prawn Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Healthy, because
Even smarter
Prawns add valuable, lean protein to this colorful dish while the lemongrass, cabbage, and carrots are packed with minerals and vitamins.
Eating low-carb? Sub in zucchini noodles for the hokkien noodles.
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 16 ounces
thin Hokkien noodle
-
boiling water
- 2 tablespoons
- 2 tablespoons
- 1 ½ tablespoons
Thai Fish sauce
- 1 tablespoon
light soy sauce
- 3 tablespoons
reduced-fat Coconut milk
- ¼ teaspoon
- 2 tablespoons
- 1 tablespoon
light brown sugar
- 2 cloves
garlic (crushed)
- 1
- 1
Lemongrass (finely chopped or grated)
- 2
shallots (thinly sliced)
- 3 tablespoons
- 2 ounces
- 1
carrot (cut into thin strips)
- 8 ounces
cooked Prawn
- 1 tablespoon
unblanched almonds
Preparation steps
1.
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain.
2.
Whisk together the lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar until well-combined.
3.
Add the garlic, chilli, lemon grass and shallots and mix well. Add the coriander, cabbage and carrots and mix again until combined.
4.
Drain the noodles and rinse in cold water. Drain well and add to the vegetable mixture, tossing well until coated.
5.
Add the prawns and mix well. Leave to stand for 20 minutes before serving. Scatter with the almonds.
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