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Ginger Prawns & Vermicelli Noodle Salad with Crispy Shallots

Ginger Prawns & Vermicelli Noodle Salad with Crispy Shallots

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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.

Tags:Under 650kcal
Allergens:CrustaceansSesameSoyGlutenEggFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

vermicelli noodles

1 bag

mint

1 bag

snow peas

1

cucumber

1 packet

prawns

(ContainsCrustaceans)

1 packet

ginger paste

1 packet

soy-ginger stir-fry sauce

(ContainsSesame, Soy)

1 bag

baby spinach leaves

1 packet

crunchy fried noodles

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

sesame dressing

(ContainsSesame, Soy, Gluten, EggMay be present Milk)

1 packet

fish sauce & rice vinegar mix

(ContainsGluten, Fish)

1 packet

crispy shallots

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2166 kJ
Fat22.7 g
of which saturates4.5 g
Carbohydrate76 g
of which sugars60.4 g
Protein21.3 g
Sodium3041 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• 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.