Prawn sweet chilli noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 3 nests medium egg noodles
- ½ large cucumber
- bunch spring onionsfinely sliced
- 100g cherry tomatohalved
- 1 green chillideseeded, finely chopped
- 200g cooked king prawnsdefrosted if frozen
- zest and juice 2 limes
- 4 tbsp sweet chilli sauce
- 100g baby spinachleaves
- 25g roasted cashew
Nutrition: per serving
- kcal267
- fat5glow
- saturates1g
- carbs39g
- sugars12g
- fibre5g
- protein20g
- salt2.18g
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.
