Prawn and Chile Glass Noodles
in a tangy Asian sauce
ready in 45 min.
This refreshing pasta is light and healthy. This dish is rich in protein and iodine, thanks to the prawns.
This cold salad is perfect for a light dinner on a warm summer evening.
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- 11 ozs Glass noodles
- 1 ½ cups Jumbo Prawn (deveined, peeled up to tail)
- 1 stick Lemongrass (cut in half lengthways)
- 1 tsp brown sugar
- 1 Lime (juiced)
- 2 Tbsps light soy sauce
- 1 Tbsp light Fish sauce
- 3 Tbsps light sesame oil
- 2 red chili peppers (cut into strips)
- 6 scallions (cut into diagonal rings)
- To garnish
- Kaffir lime leaf
- chili peppers
How healthy are the main ingredients?sesame oilsoy sauceLime
Cook the noodles according to the directions on the packet. Drain and cut into small pieces using scissors.
Place the prawns into a pot of simmering water with the lemongrass. Set aside and leave to steep for 3-4 min. Drain and leave to cool.
Mix together the sugar, lime juice, soy sauce, fish sauce, and the oil. Stir in the noodles, prawns, chile, and the spring onions. Arrange on a plate. Serve garnished with cilantro, kaffir lime leaves, and chile peppers.