Asian noodle prawn salad
Brown rice noodles
100 g, vermicelli
Chinese cabbage (wombok)
100 g, (¼ of a cabbage), finely shredded
1 medium, spiralised
1 cup(s), sliced, spiralised
100 g, cut into 3cm lengths
100 g, grape, halved
2 individual, thinly sliced diagonally
½ cup(s), leaves
½ cup(s), Thai, plus extra to serve
Fresh red chilli
2 whole, thinly sliced diagonally
Sweet chilli sauce
¼ cup(s), (60ml)
2 tsp, grated
Cooked peeled prawns
- 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.
- Combine sweet chilli sauce, lime juice and fish sauce in a small bowl. Pour dressing over salad and toss to coat.
- Divide salad among serving bowls. Top with prawns and extra basil leaves.
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.