Vietnamese Prawn & Konjac Noodle Salad
with Sriracha Sesame Dressing & Peanuts
Prawn stands up beautifully to our tasty sweet chilli sauce. Sear it in the pan for a lovely char and serve them on a nutty, konjac noodle salad to keep the carbs (and cook-time!) down!
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
Cucumber
1 packet
Konjac Noodles
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1 packet
Sriracha
(May be present: Soy.)
1 packet
Sweet Chilli Sauce
1 packet
Deluxe Salad Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Gluten, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tsp
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
Utensils
Cooking Steps
• Thinly slice cucumber into sticks. Drain and rinse konjac noodles. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add prawns, tossing to coat. • In a large bowl, combine the low sodium soy sauce, sesame dressing and sriracha.
• 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. • Remove from heat, and add sweet chilli sauce and a splash of water, tossing prawns to coat.
• To the bowl with sriracha sesame dressing, add drained konjac noodles, cucumber and deluxe salad mix. • Toss to combine. Season to taste.
• Divide konjac noodle salad between bowls. Top with Vietnamese prawns. Spoon over any remaining glaze from pan. • Sprinkle over crushed peanuts. Enjoy!
