with Coriander & Crispy Shallots
Whip up this ginger prawn noodle salad bursting with zingy flavour and packed with crunch and crispness. A mouth-watering dressing combo creates the perfect tangy, rich depth to really elevate and enliven this dish. *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Coriander
1 packet
Crispy shallots
1 sachet
Egg noodles
1 packet
Ginger paste
1 packet
Japanese dressing
1 packet
Mixed salad leaves
1 packet
Pea Pods
1 packet
Peeled prawns
190 g
Ponzu
2 packet
Sesame dressing
2 packet
Spring onion
1
Shredded Wombok
1 packet
Olive oil
1 drizzle
Soy sauce
1 tbs
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and transfer to a large bowl. Drizzle with olive oil.
• Meanwhile, trim and thinly slice pea pods lengthways.
• Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• In the last minute of cook time, add ginger paste and cook until fragrant, 1 minute.
• To the bowl with noodles, add shredded wombok, mixed salad leaves, pea pods, spring onion, Japanese-style dressing, sesame dressing, ponzu and the soy sauce.
• Toss to combine and season to taste with salt and pepper.
TIP: Add a splash of water if the noodles look too dry.
• Divide sesame noodle salad between bowls.
• Top with ginger prawns.
• Sprinkle with crispy shallots.
• Tear over coriander to serve. Enjoy!
592
kcal
Calories
2480
kJ
Energy (kJ)
28.6
g
Fat
4.3
g
of which saturates
69.4
g
Carbohydrate
12.9
g
of which sugars
11
g
Dietary Fibre
25
g
Protein
0
mg
Cholesterol
2950
mg
Sodium
