Grand Ginger Prawn & Sesame Noodle Salad
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.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Coriander
1 sachet
Crispy Shallots
1
Spring Onion
1 packet
Pea Pods
2 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Slaw Mix
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Ginger Paste
1 packet
Cornflour
(May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Cooking Steps
• 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 medium bowl, combine peeled prawns, ginger paste and a drizzle of olive oil.
• To the bowl with prawns, add cornflour and a generous pinch of salt and pepper, tossing to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook prawns, tossing, until golden and cooked through, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, to the bowl with noodles, add slaw mix, mixed salad leaves, pea pods, spring onion, Japanese style dressing, sesame dressing, ponzu and the soy sauce. • Toss to combine and season to taste. 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!
