Asian Noodle Salad with Prawns

Ingredients for Asian Noodle Salad with Prawns

• 1 6.2125g package rice stick noodles (maifun)

• 70ml fresh lime juice

• 45ml fish sauce (such as nam pla or nuoc nam)

• 4 teaspoons chilli-garlic sauce

• 2 teaspoons sugar

• 450g peeled deveined cooked medium prawns

• 240ml thinly sliced Japanese cucumbers or Persian cucumbers

• 1 230g package sugar snap peas, cut crosswise into 1/2-inch pieces (about 300g )

• 1 red pepper, thinly sliced

• 1/2 cup (loosely packed) fresh mint leaves

• 1/2 cup (loosely packed) fresh coriander leaves

How to make Asian Noodle Salad with Prawns

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.

Whisk lime juice, fish sauce, chilli-garlic sauce, and sugar in small bowl until sugar dissolves. Place prawns in medium bowl. Add 2 tablespoons dressing; toss to coat.

Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon prawns with dressing over, and drizzle with remaining dressing.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.