Warm noodle salad with coriander pesto and prawns
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A flavoursome coriander pesto sauce filled with garlic, chilli and fresh ginger adds a wonderful tone to this noodle prawn salad.
Ingredients
Fresh coriander
1 tbs, root, chopped
Fresh coriander
1 cup(s), lightly packed plus extra to serve
Fresh ginger
2 tsp, finely grated
Garlic
2 clove(s), crushed
Fresh red chilli
2 whole, deseeded, finely chopped
Brown sugar
1 tsp
Lime juice
1 tbs
Olive oil
1½ tbs
Dried egg noodles
160 g
Raw peeled prawns
400 g, peeled, tails intact
Red cabbage
250 g, shredded
Carrot(s)
1 large, grated
Snow peas
100 g, sliced
Bean sprouts
1 cup(s), trimmed
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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