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Photo of Salt and pepper prawns with noodles by WW

Salt and pepper prawns with noodles

8
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
A taste-awakening fusion of sizzling prawns with the refreshing flavours of a cool Asian noodle salad.

Ingredients

Salt

1 tsp

Peppercorn

1 tsp

Dried chilli flakes

¼ tsp

Raw peeled prawns

400 g, tails intact

Dry rice noodles

200 g, (vermicelli)

Lime juice

2 tbs

Sweet chilli sauce

2 tbs

Fish sauce

1 tbs

Carrot(s)

1 large, (cut into matchsticks)

Cucumber

1 medium, (Lebanese, halved, deseeded, thinly sliced)

Chinese cabbage (wombok)

2 cup(s), (shredded)

Green shallot(s)

2 individual, (thinly sliced)

Fresh coriander

1 cup(s)

Canola oil

1 tbs

Instructions

  1. Combine the sea salt, pepper and chilli in a large bowl. Add the prawns and toss to coat.
  2. Place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain.
  3. Combine the juice, chilli and fish sauces in a large bowl. Add the noodles, carrot, cucumber, cabbage, shallots and half the coriander. Toss gently to combine.
  4. Heat oil in a wok over high heat. Stir-fry the prawns, in batches, for 2–3 minutes or until the prawns change colour and are just cooked through.
  5. Serve the cooked prawns with the noodle salad and the remaining coriander.

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