Asian Prawn Noodle Salad

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Garlic

  Raw

  1 clove or 3g

• King Prawns

  Jumbo, Raw - Morrisons

  350g

• Bean Sprouts

  Springwater Sprouts

  300g

• Rice noodles

  Dry

  300g

• Carrots

  Raw

  2 medium or 122g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Peas

  Edible-podded, raw

  200g

• Mint

  Freshdirect

  4g

• Limes

  Raw

  2 fruit or 134g

• Low Sodium Soy Sauce

  Trader Joe's

  ½ oz or 14g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Red Raw Chillies

  Tesco

  ½ Serving or 14g

• Ginger Root

  Freshdirect

  1 tsp raw or 2g

• Peanuts

  All types, raw

  25g

Directions

1. Cook the garlic in the oil in a large frying pan over a medium heat for 1 minute, then add the prawns and cook until the they are pink and cooked through, before adding the bean sprouts and cooking for a further 1 minute.
2. Pour into a bowl and set aside to cool.
3. Prepare the rice noodles according to the pack instructions, drain and allow to cool.
4. Add the prawn mixture carrots, pepper, sugar snap peas and mint to the noodles, mix well.
5. In a small bowl, stir together the lime juice and zest, soy and, fish sauces, chilli and ginger.
6. Toss the sauce mix through the salad and garnish with peanuts.
7. Serve immediately.

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