Prawn sweet chilli noodle salad
- Good Food team
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 4.7 out of 5.37 ratingsRate
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This low-fat salad is is great for a picnic, lunchbox or even a buffet
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A star rating of 4.6 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 nests medium egg noodles
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½ large cucumber
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bunch spring onions
finely sliced
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100g cherry tomato
halved
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1 green chilli
deseeded, finely chopped
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200g cooked king prawns
defrosted if frozen
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zest and juice 2 limes
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4 tbsp sweet chilli sauce
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100g baby spinach
leaves
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25g roasted cashew
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Nutrition: per serving
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kcal267
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fat5g
low
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saturates1g
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carbs39g
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sugars12g
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fibre5g
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protein20g
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salt2.18g
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Method
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step 1
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.
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step 2
Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
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step 3
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.
Recipe from Good Food magazine, July 2010
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A star rating of 4.7 out of 5.37 ratings
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