Prawn & Ginger Noodle Salad
Serves 4
69 calories
1.5g saturated fat
100g (3½oz) dried vermicelli rice noodles
1 cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler
150g (5½oz) cherry tomatoes, halved
250g (9oz) cooked peeled prawns
4 spring onions, chopped
60g (2¼oz) roasted salted peanuts, roughly chopped
40g (1½oz) mixed coriander and basil with a few mint leaves, roughly chopped
1 quantity Thai Salad Dressing
A super-flavourful salad that takes very little time to prepare, this tastes great in a lunch box or to eat the following day.
1. Soak the rice noodles in a bowl of boiling water for 4 minutes, then drain and refresh them under cold running water.
2. While the noodles are soaking, prepare the salad ingredients, put into a large bowl and mix well.
3. Make the Thai salad dressing (see page 186), then add to the salad along with the noodles. Toss well before serving.
1 cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler
150g (5½oz) cherry tomatoes, halved
250g (9oz) cooked peeled prawns
4 spring onions, chopped
60g (2¼oz) roasted salted peanuts, roughly chopped
40g (1½oz) mixed coriander and basil with a few mint leaves, roughly chopped
1 quantity Thai Salad Dressing
A super-flavourful salad that takes very little time to prepare, this tastes great in a lunch box or to eat the following day.
1. Soak the rice noodles in a bowl of boiling water for 4 minutes, then drain and refresh them under cold running water.
2. While the noodles are soaking, prepare the salad ingredients, put into a large bowl and mix well.
3. Make the Thai salad dressing (see page 186), then add to the salad along with the noodles. Toss well before serving.
- Book Name: Itsu
