Sticky salmon with Chinese greens
A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger
Bang bang prawn salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g flat rice noodles
- 3 tbsp crunchy peanut butter
- 4 tbsp half-fat coconut milk
- 3 tbsp sweet chilli sauce
- 3 spring onionssliced
- 1 cucumberpeeled, halved lengthways, deseeded and sliced
- 300g pack beansprouts
- 200g pack cooked peeled prawn
Nutrition: per serving
- kcal301
- fat8glow
- saturates2g
- carbs40g
- sugars10g
- fibre3g
- protein19g
- salt1.51g
Method
step 1
Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
step 2
Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.
