Warm noodle salad with coriander pesto and prawns
1 tbs, root, chopped
1 cup(s), lightly packed plus extra to serve
2 tsp, finely grated
2 clove(s), crushed
fresh red chilli
2 whole, deseeded, finely chopped
dried egg noodles
400 g, peeled, tails intact
250 g, shredded
1 large, grated
100 g, sliced
1 cup(s), trimmed
1 x 3 second spray(s)
- Process coriander root, leaves, ginger, half the garlic and half the chilli in a food processor until finely chopped. Add sugar, lime juice and oil and process until combined.
- Meanwhile, cook noodles in a saucepan of boiling water, following packet instructions, or until tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
- Toss prawns in a bowl with remaining garlic and chilli. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning, for 2-3 minutes or until golden and cooked through.
- Combine cabbage, carrot, snow peas, sprouts, noodles and prawns in a large bowl. Add coriander pesto and toss to combine. Sprinkle with extra coriander leaves to serve.