Asian noodle prawn salad
3
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
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.
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