Asian noodle salad with prawns, sugar snaps, ginger & soy
Crunchy and Delicious Asian-inspired Noodle Salad with Prawns, sugar Snaps, and a ginger and soy dressing.
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Ingredients
- 300 gms 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
- 100 gms vermicelli noodles
- 125 gms 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
Instructions
- 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 a 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.
Servings: 2