Prawn & Vermicelli Noodle Salad
with Sweet Chilli & Almonds
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
Vermicelli Noodles
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Sweet Chilli Sauce
1 sachet
Aussie Spice Blend
1 packet
Mayonnaise
(Contains: Eggs;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Turnip
1
Carrot
Cooking Steps
• Boil the kettle. Grate carrot. Thinly slice turnip. • In a large bowl, combine sweet chilli sauce, mayonnaise and a drizzle of white wine vinegar and olive oil. Set aside. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. • Drain the cooked noodles, then transfer to bowl with the sweet chilli mixture. Toss to combine. Set aside.
• While noodles are soaking, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add prawns, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• While prawns are cooking, add carrot, turnip and baby spinach leaves to the bowl with the sweet chilli noodles. • Toss to combine. Season to taste.
• Divide vermicelli noodle salad between bowls. • Top with prawns. • Sprinkle with flaked almonds to serve.
