Oriental Prawn Tagliatelle Salad
This vibrant and fresh Asian-inspired pasta salad is a delightful mix of tender tagliatelle, crunchy beansprouts, colorful vegetables, and juicy prawns all tossed together in a flavorful dressing. The combination of textures and flavors creates a dish that is perfect for a light and refreshing meal.
— Constant Cookbook
Ingredients
- 100g fresh beansprouts
- 250g fresh tagliatelle
- 2 carrots , cut into thin sticks
- 1 bunch spring onions , cut into shreds
- ¼ cucumber , cut into thin ribbons
- 200g cooked peeled prawns
- 5 tbsp sunflower oil
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar or white wine vinegar
- 1 tbsp finely chopped fresh ginger
- 1 large garlic clove , crushed
- 1 tsp clear honey
- sesame oil , to serve
Instructions
- Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.
- Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.
- For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.
Yield
Serves 4
Nutrition
- Calories: 439 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 3.42 milligram of sodium
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