Prawn Noodle Salad
1h·Asian
Prawn Noodle Salad
Ingredients
Salad
- 250g dried rice vermicelli noodles
- 2 carrots, thinly sliced into matchsticks
- 1 red capsicum, thinly sliced
- 2 celery sticks, thinly sliced
- 100g snow peas, thinly sliced diagonally
- 2 green onions, thinly sliced diagonally
- 750g cooked king prawns, peeled, tails intact, deveined
- 2 tbsp toasted sesame seeds
Dressing
- 1/3 cup rice wine vinegar
- 1/3 cup light soy sauce
- 2 tsp caster sugar
- 1 1/2 tbsp sesame oil
Instructions
2 steps
- 1
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Rinse under cold water. Return noodles to bowl. Using scissors, cut into large pieces. Add carrot, capsicum, celery, snow peas, onions, prawns and sesame seeds.
5 min - 2
Whisk vinegar, soy sauce, sugar and oil to combine. Pour over noodle mixture. Toss to combine. Cover and refrigerate for 30 minutes, if time permits. Serve.
30 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 6 servings)
Calories
82cal
