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Prawn sweet chilli noodle salad

Prawn sweet chilli noodle salad

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A star rating of 4.7 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

This low-fat salad is is great for a picnic, lunchbox or even a buffet

Nutrition: per serving
HighlightNutrientUnit
kcal267
low infat5g
saturates1g
carbs39g
sugars12g
fibre5g
protein20g
salt2.18g
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Ingredients

  • 3 nests medium egg noodles
  • ½ large cucumber
  • bunch spring onions , finely sliced
  • 100g cherry tomato , 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 cashew

Method

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

A star rating of 4.7 out of 5.34 ratings
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