oriental noodle salad with prawns, sugar snaps, ginger & soy

Oriental noodle salad with praws, sugar snaps, ginger & soy

The noodles soak up this soy, ginger and chilli dressing to make a delicious salad base for the crunchy sugar snaps peas and flavour packed prawns.

I had these gigantic prawns that I think were actually small langoustines lurking in my freezer for while and I really needed to make space. I adore Asian flavoured noodle salads with fresh crunchy bits and loads of salty sweet soy sauce. It always reminds me of London somehow. You can add mange tout if you prefer or a mix of both.

This dressing is packed with so much flavour and with anything Asian cooking related, you need to balance sweet and salty with acid and heat. So just taste and see how you go adjusting the profiles as you go.

Oriental noodle salad with praws, sugar snaps, ginger & soy

Oriental noodle salad with praws, sugar snaps, ginger & soy

Oriental noodle salad with praws, sugar snaps, ginger & soy

Oriental noodle salad with praws, sugar snaps, ginger & soy

Oriental noodle salad with prawns, sugar snaps, ginger & soy

Recipe – serves 2 -3

  • 300gms prawns (with head & skin) – about 170gms head and skin removed 
  • Sesame oil for frying
  • Salt and pepper to season
  • Toasted sesame seeds to garnish – optional

Marinade:

  • Ginger – about 5 cm long – finely grated
  • 1 – 2 garlic cloves, crushed
  • 1 small red or green chilly, finely minced or chopped (depending on how hot you like it)
  • Grated zest of half a lemon
  • 2 Tbsp lemon juice
  • 3 Tbsp soy

Salad

  • 100gms vermicelli noodles
  • 125gms sugar snap peas
  • 6 – 8 spring onions, finely sliced

Dressing

  • 1 Tbsp soy
  • 1 Tbsp lemon juice (freshly squeezed)
  • 1 Tbsp sesame oil
  • 1 Tbsp olive oil
  • 2 Tsp runny honey
  • 1 Tbsp red wine vinegar
  • pinch or 2 of dried chilli flakes if you like the heat

Make the marinade by combining all the ingredients in a bowl with the cleaned and peeled prawns. Toss to coat well and set aside.

Soak the noodles in boiling water for 3 minutes – loosening the strands with a fork to ensure they don’t clump together. Then drain, refresh under cold water and set aside *I drizzle a few drops of sesame oil and toss the noodles in this to prevent them from sticking together.

Bring a small pot of water to the boil and blanch the sugar snap peas for 3 minutes and then drain and refresh in cold water. Set aside.

Mix the dressing ingredients together and toss the noodles, sugar snaps and half the spring onions through that.

Heat about 2 Tbsp of sesame oil in a large frying pan or wok. Shake most of the marinade off and stir-fry for a few minutes until they turn pink and are cooked through. Just before they are cooked, add the marinade to the pan and heat.

Arrange the prawns on the noodle salad (with all the pan juices) and serve warm or cold.

Oriental noodle salad with praws, sugar snaps, ginger & soy

 

 

 

 

 

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4 Responses to oriental noodle salad with prawns, sugar snaps, ginger & soy

  1. Susan April 22, 2017 at 4:01 pm #

    This is a winner. Yum

  2. Laura | Tutti Dolci April 23, 2017 at 3:01 am #

    I love the Asian flavors you incorporated here – so delicious!

  3. Baerbel May 3, 2017 at 2:51 pm #

    my favourite kind of flavour right now! Sure I’ll try it in my own kitchen soon. Thank you, Sam!

  4. Sam May 4, 2017 at 9:13 am #

    Thank you and enjoy!

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