Prawn Noodle Salad With Crispy Onions

With all this unexpected heat here in the UK, totally welcoming a fresh and easy dinner tonight!

I N G R E D I E N T S

  • 3 nests medium egg noodles (rice noodles work well too!)
  • ½ large cucumber, shaved into ribbons
  • 1 bunch of spring onions, finely sliced
  • 100g cherry tomato, halved
  • 1 green chilli, deseeded, finely sliced
  • 200g cooked king prawns, defrosted if frozen
  • zest and juice 2 limes
  • 4 tbsp sweet chilli sauce
  • 100g baby spinach leaves
  • 25g roasted cashews/peanuts
  • 2 tablespoons of soy sauce

Crispy Onions (optional)

  • 5 shallot, finekly sliced
  • vegetable oil, for frying
  • Seasoned Plain flour, for dusting

M E T H O D

For the Cripsy Onions

  1. Heat the oil until hot in a wok, or saucepan.
  2. Drop a small piece of shallot into the oil, if it sizzles – You’re ready!You will know the
  3. Toss the onion with flour, shake off excess and fry in the oil until golden.
  4. They fry quickly, about 1 minute.
  5. Drain on kitchen paper, sprinkle with salt and set aside.

The Noodles

  1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again.
  2. Place in a bowl, and set aside
  3. Add to the noodles the cucumber ribbons,  spinach, onions, tomatoes, chilli and prawns.
  4. Mix the lime zest, juice, soy sauce and chilli sauce to make a dressing and fold through noodles.
  5. Top with the noodles and cashews.

 

 

Enjoy

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Recipe Developer • Relaxed dreamer • Always thinking of food

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