Prawn, broccolini and rice noodle salad
Dry rice noodles
250 g, black variety (see tip)
200 g, cut into 5cm lengths
1 tsp, finely grated
¼ cup(s), sprigs
Cooked peeled prawns
300 g, King variety, tails intact
2 individual, thinly sliced
- Cook rice noodles following packet instructions. Drain and refresh under cold water. Drain and transfer to a large bowl.
- Cook broccolini in a medium saucepan of boiling salted water for 1 minute or until bright green and just tender. Drain and refresh under cold water. Drain.
- Whisk oil, soy sauce, lime juice and ginger in a small bowl. Drizzle dressing over noodles and toss to coat.
- Divide noodles among 4 serving bowls and top with broccolini, coriander and prawns. Sprinkle with shallots to serve.