Ginger Prawns & Vermicelli Noodle Salad with Crispy Shallots
Pre-Prepped | Three Steps | Ready in 15
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
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Vermicelli Noodles
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
1 sachet
Crispy Shallots
1 packet
Pea Pods
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Sesame Dressing
(Contains: Gluten, Soy, Eggs, Sesame; May be present: Milk.)
1 packet
Mint
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Ginger Paste
1
Cucumber
Cooking Steps
• Boil the kettle • In a heatproof bowl, place vermicelli noodles and cover with boiling water until tender, 5-7 minutes. Drain • Pick mint leaves. Roughly chop snow peas, 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, snow peas, cucumber, mint, spinach, crunchy noodles, sesame dressing, fish sauce & rice vinegar mix. Season • Plate up noodle salad. Top with prawns and pan sauce • Sprinkle with crispy shallots to serve
