Asian-style noodle salad with prawns
Cold rice noodles tossed with crunchy vegetables, edamame, mint and coriander in a sharp dressing of lime, fish sauce, ginger and chilli, topped with hand-peeled prawns and a few cashews. The salad is also made with seared tuna or chicken instead of prawns.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 64 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 200 gRice noodles
- 250 gEdamame, frozen
- 2Limes, juice
- 2 tbspFish sauce
- 2 tbspSoy sauce, Japanese
- 1 tbspSugar
- 1 tbspSesame oil
- 1 cloveGarlic
- 2 tspGinger, finely grated
- 1Chili, red
- 800 gShell-on prawns, cooked
- 2Carrots
- 1Cucumber
- ½Lettuce, ideally romaine
- 4Spring onions
- 15 gMint, leaves
- 20 gCoriander, leaves
- 3 ½ tbspCashew nuts, roasted
Method
- Boil a kettle. Put the noodles and edamame in a large bowl and pour over enough boiling water to cover.
- Leave the noodles to soak for 4–5 minutes, until soft. Drain, rinse in cold water and leave to drain well.
- Meanwhile, make the dressing: finely chop the chilli and grate the garlic. Stir the lime juice, fish sauce, soy sauce, sugar, sesame oil, garlic, ginger and chilli together until the sugar has dissolved.
- Peel the prawns.
- Peel the carrots and cut them into thin ribbons, ideally with a vegetable peeler. Cut the cucumber into thin sticks, shred the lettuce and slice the spring onions. Pick the leaves from the mint and coriander.
- Toss the noodles, edamame and vegetables with the dressing. Serve topped with the prawns, herbs and roughly chopped cashews.
The cost is estimated from Swedish grocery prices.
