Prawn Sweet Chilli Noodle Salad
This vibrant noodle salad is a refreshing and flavorful dish that is perfect for a light lunch or a quick dinner. Packed with juicy cherry tomatoes, crunchy cucumber, zesty lime, and succulent prawns, each bite offers a burst of fresh and tangy flavors. The sweet chili dressing adds a delightful kick, while the roasted cashews provide a satisfying crunch. This salad is not only delicious but also quick and easy to make, making it a fantastic option for a busy day when you crave something both nutritious and delicious.
— Constant Cookbook
Ingredients
- 3 nests medium egg noodles
- ½ large cucumber
- bunch spring onions , finely sliced
- 100g cherry tomatoes , halved
- 1 green chilli , deseeded, finely chopped
- 200g cooked king prawns , defrosted if frozen
- zest and juice 2 limes
- 4 tbsp sweet chilli sauce
- 100g baby spinach leaves
- 25g roasted cashews
Instructions
- Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
- Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
- Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4 - 6
Nutrition
- Calories: 267 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2.18 milligram of sodium
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