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Photo of Asian noodle prawn salad by WW

Asian noodle prawn salad

3
Points®
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
6
Difficulty
Moderate

Ingredients

Brown rice noodles

100 g, vermicelli

Chinese cabbage (wombok)

100 g, (¼ of a cabbage), finely shredded

Carrot(s)

1 medium, spiralised

Cucumber

1 cup(s), spiralised

Beans, snake

100 g, cut into 3cm lengths

Tomato(es)

100 g, grape, halved

Green shallot(s)

2 individual, thinly sliced diagonally

Fresh coriander

½ cup(s), leaves

Fresh basil

½ cup(s), Thai, plus extra to serve

Fresh red chilli

2 whole, thinly sliced diagonally

Sweet chilli sauce

¼ cup(s), (60ml)

Lime juice

2 tbs

Fish sauce

1 tbs

Fresh ginger

2 tsp, grated

Cooked peeled prawns

24 small

Instructions

  1. Cook noodles following packet instructions. Drain and place in a large bowl. Using scissors, cut into bite-size lengths. Add wombok, carrot, cucumber, beans, tomato, shallot, coriander, basil and chilli. Toss to combine.
  2. Combine sweet chilli sauce, lime juice and fish sauce in a small bowl. Pour dressing over salad and toss to coat.
  3. Divide salad among serving bowls. Top with prawns and extra basil leaves.

Notes

SERVING SUGGESTION: Fried shallots. TIP: Use a spiraliser to prepare the carrot and cucumber. If you don’t have one, use a vegetable peeler. You can find fried shallots in the Asian aisle of the supermarket.

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