Ginger Prawn & Sesame Ponzu Noodle Salad
with Crispy Shallots- Eggs
- Gluten
- Wheat
- Crustaceans
- Sesame
- Soy
- Sulphites
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Eggs
- Cashew
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.*
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Pea Pods
1 sprig
spring onion
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
ginger paste
1 sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
slaw mix
1 packet
mixed salad leaves
2 packet
sesame dressing
(Contains: Eggs, Gluten, Wheat, Sesame, Soy; May be present: Milk.)
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
1 packet
ponzu
(Contains: Soy, Sulphites; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
1 sachet
crispy shallots
1 packet
coriander
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
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 onions. In a medium bowl, combine peeled prawns, ginger paste and a drizzle of olive oil.
• To 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 bowl with noodles, add slaw mix, mixed salad leaves, pea pods, spring onions, sesame dressing, Japanese style 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 ponzu noodle salad between bowls. Top with ginger prawns. • Sprinkle with crispy shallots. Tear over coriander to serve. Enjoy!
