Ginger prawn & pasta salad

Name: Ginger prawn & pasta salad
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 100g fresh beansprout; 250g fresh tagliatelle; 2 carrots cut into thin sticks; 1bunch spring onions cut into shreds; ¼ cucumber cut into thin ribbons; 200g cooked peeled prawn; 5 tbsp sunflower oil; 2 tbsp light soy sauce; 2 tbsp rice vinegar or white wine vinegar; 1 tbsp finely chopped fresh ginger; 1large garlic clove crushed; 1 tsp clear honey; sesame oil to serve

Good Food team

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Serves 4

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 5 out of 5.2 ratingsRate

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Give pasta a special twist with a honey, ginger and sesame dressing plus crispy beansprouts. These tasty bowls make a quick and easy lunch or buffet dish for a party

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Ingredients

Nutrition

Units:

MetricUS

100g fresh beansprout
250g fresh tagliatelle
2 carrots

cut into thin sticks
1bunch spring onions

cut into shreds
¼ cucumber

cut into thin ribbons
200g cooked peeled prawn
5 tbsp sunflower oil
2 tbsp light soy sauce
2 tbsp rice vinegar

or white wine vinegar
1 tbsp finely chopped fresh ginger
1large garlic clove

crushed
1 tsp clear honey
sesame oil

to serve

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Nutrition: per serving

kcal439
fat17g
saturates2g
carbs54g
sugars1g
fibre4g
protein21g
salt3.42g

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

MAKING CUCUMBER RIBBONS

To cut cucumber into ribbons, shave off thin strips down the length of an unpeeled cucumber with a vegetable peeler working around the central core of seeds.

Recipe from Good Food magazine, September 2002

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A star rating of 5 out of 5.2 ratings

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