zoom Warm prawn noodle salad

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    Warm prawn noodle salad

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    Warm prawn noodle salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 2 minutes to 3 minutes

    Serves: 4

    Ingredients

    FOR THE DRESSING
    2 tbsp Kikkoman Gluten Free Tamari Soy Sauce
    1 tsp fish sauce
    1 tsp toasted sesame oil
    2 tbsp 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 oil
    300g Amoy Straight To Wok Ribbon Rice Noodles Gluten Free
    140g cooked Waitrose Indonesian 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

    Method

    1 In a small bowl, whisk the dressing ingredients together and set aside for at least 10 minutes.

    2 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.

    3 Toss through the peanuts and coriander before serving.
     

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