Asian Noodle Prawn Salad

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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:

Ingredients

for
4
Ingredients
16 ounces
thin Hokkien noodle
boiling water
2 tablespoons
2 tablespoons
1 ½ tablespoons
1 tablespoon
light soy sauce
3 tablespoons
reduced-fat Coconut milk
¼ teaspoon
2 tablespoons
1 tablespoon
2 cloves
garlic (crushed)
1
red chile pepper (seeds removed and cut into rings)
1
Lemongrass (finely chopped or grated)
2
shallots (thinly sliced)
3 tablespoons
2 ounces
red Cabbage (shredded)
1
carrot (cut into thin strips)
8 ounces
cooked Prawn
1 tablespoon
unblanched almonds
How healthy are the main ingredients?
soy sauceCoconut milksesame oilPeanut buttergarlicshallot

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.