Ginger Prawns & Vermicelli Noodle Salad with Crispy Shallots
Pre-Prepped | Three Steps | Ready in 15
- Crustaceans
- Sesame
- Soy
- Gluten
- Wheat
- Eggs
- Fish
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a ginger prawn and vermicelli noodle salad tossed with sesame dressing and crispy shallots for flavour and texture. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
vermicelli noodles
1 bag
mint
1 stalk
celery
1
cucumber
1 packet
prawns
(Contains: Crustaceans;)
1 packet
ginger paste
1 packet
soy-ginger stir-fry sauce
(Contains: Sesame, Soy;)
1 bag
baby spinach leaves
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
sesame dressing
(Contains: Sesame, Soy, Gluten, Wheat, Eggs; May be present: Milk.)
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
1 packet
crispy shallots
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle • In a heatproof bowl, place vermicelli noodles, cover with boiling water and set aside until tender, 5-7 mins. Drain • Pick mint leaves. Slice celery. Roughly chop cucumber and mint leaves
• Heat olive oil in a frying pan over high heat • Cook prawns until pink, 3 mins. Stir in ginger paste, 1 min • Add soy-ginger sauce, tossing to combine, 30 seconds.
• In a bowl, combine vermicelli noodles, celery, cucumber, mint, spinach, crunchy noodles, sesame dressing and fish sauce & rice vinegar mix. Season • Plate up noodle salad. Top with prawns and pan sauce • Sprinkle with crispy shallots to serve
