Warm Prawn Noodle Salad

Image and recipe courtesy of Waitrose & Partners

This zingy, crunchy salad makes the perfect mid-week lunch!


    For the dressing

  • 2 tbsps gluten-free soy sauce
  • 1 tsp fish sauce
  • 1 tsp toasted sesame oil
  • 2 tbsps rice wine vinegar
  • 1 tbsp sweet chilli sauce
  • Juice of 1 lime
  • 1 garlic clove, crushed
  • 1 bird’s eye chilli, chopped
  • 1 tsp black sesame seeds
  • For the salad

  • 1 tsp olive or rapeseed oil
  • 300g rice noodles 
  • 140g cooked tiger prawns
  • 1 carrot, cut into ribbons with a vegetable peeler
  • 4 salad onions, chopped
  • 200g frozen edamame beans, defrosted
  • 1 cucumber, seeds removed, julienned
  • 50g roasted peanuts, chopped   
  • 28g pack fresh coriander, chopped
  • In a small bowl, whisk the dressing ingredients together and set aside for at least 10 minutes.
  • Heat the olive oil in a large frying pan over a high heat. Add the noodles and toss together for 2-3 minutes or until separated and heated through. Add the prawns, carrot, salad onions, edamame beans and cucumber, then stir in the dressing.
  • Toss through the peanuts and coriander before serving. 
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