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Ingredients
Noodle Papaya Salad with Avocado, Tofu and Shrimps
- Ingredients
- 100 grams Glass noodles
- 1 red onion
- 1 red Bell pepper
- 1 red chili pepper
- ½ Papaya
- ½ ripe Avocado
- 2 Tbsps Lime juice
- 100 grams Tofu
- 2 Tbsps Peanut oil
- 8 King prawn (ready to cook, peeled and deveined)
- 2 Tbsps Fish sauce
- 2 Tbsps Sesame seeds
- 2 Tbsps cilantro
- 1 Tbsp light soy sauce
- 3 Tbsps Rice vinegar
- 3 Tbsps sesame oil
Soak cellophane noodles in hot water and leave for 10 minutes. Pour through a sieve, drain well and chop with scissors. Peel onion, cut in half and cut into thin slices. Rinse bell pepper and chile pepper, trim, cut in half, remove seeds and ribs and cut into small cubes. Peel papaya and avocado, remove seeds and pit and roughly chop papaya and avocado. Drizzle avocado with lime juice.
Cut tofu into cubes. Heat peanut oil in a pan, fry tofu and remove from pan. Add shrimp and fry for 2-3 minutes. Deglaze pan with fish sauce and set aside. Toast sesame seeds in a dry skillet.
Rinse cilantro, shake dry, pluck the leaves from the stems and finely chop. Mix soy sauce with rice vinegar and sesame oil in a bowl. Mix noodles with onion, bell peppers and chile peppers, papaya, avocado and tofu in a bowl. Pour dressing over noodle salad, sprinkle with sesame seeds and cilantro and garnish with shrimp.
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |