Prawn & Herb Noodle Salad
Transport yourself to the vibrant streets of Southeast Asia with this delightful rice noodle salad. The tender rice noodles are combined with crunchy cucumber and succulent tiger prawns, all tossed in a zesty dressing bursting with the flavors of lime, garlic, and fresh herbs. Perfect for a light and refreshing meal that's as colorful as it is delicious. Serve this flavorful salad in crisp iceberg lettuce leaves for an extra touch of freshness.
— Constant Cookbook
Ingredients
- 100g medium dried rice noodles
- 1 small cucumber
- 400g cooked, peeled tiger prawns
- a small handful each of coriander and mint leaves
- tbsp olive oil
- finely grated zest and juice of a lime
- 1 crushed garlic clove
Instructions
- Soak the dried rice noodles in boiling water for 5 minutes. Drain, rinse, drain again and place in a large bowl with the cucumber, cut into long thin strips, and the cooked, peeled tiger prawns.
- In a food processor, blitz a small handful each of coriander and mint leaves, the olive oil, finely grated zest and juice of a lime and crushed garlic clove until fairly smooth. Season and toss with noodle mixture. Serve in iceberg lettuce leaves.
Yield
Serves 4
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