Prawn noodles with sweet chilli, ginger & carrot
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
A colourful and delicious dish. Snip the noodles with scissors once cooked to break them up – this makes them easier to portion out and then eat with a fork.
Ingredients
Egg noodles, dry
40 g
Carrots, raw
1 medium, peeled and very thinly sliced or grated
Red pepper
½ medium, deseeded and very thinly sliced
Beansprouts
75 g
Spring Onions
2 medium, thinly sliced
King Prawns, Cooked
100 g
Cashew Nuts
10 individual, toasted
Sweet Chilli Sauce
2 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Sesame Oil
1 teaspoon(s)
Lime
1 medium, plus wedges to serve
Root Ginger
1 teaspoon(s), peeled and grated
Instructions
1
Make the dressing. Mix all the ingredients - chilli sauce, soy sauce, sesame oil, lime juice and ginger in a large bowl.
2
Boil the noodles in water for 5 minutes, cool under running water, then add to the dressing.
3
Add the vegetables and prawns, then stir to combine.
4
Top with the cashews and serve with lime wedges.
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