Prawn, broccolini and rice noodle salad
Dry rice noodles
250 g, black variety
200 g, cut tinto 5cm lengths
1 tsp, finely grated
¼ cup(s), sprigs
Cooked king prawns
300 g, peeled, tails intact
2 individual, thinly sliced
- Cook rice noodles following packet instructions. Drain and refresh under cold water. Drain.
- 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, juice and ginger in a small bowl. Drizzle dressing over noodles and toss to coat. Top with broccolini, coriander and prawns. Sprinkle with shallots to serve.