Recipe for Asian-Style Rice Noodle and Prawn Salad topped with a sweet chilli and ginger sauce
200g rice noodles
1 red pepper, de-seeded and sliced
1/2 cup snap peas, halved on the diagonal
200g shelled prawns
A few fresh basil leaves, to serve
For the Asian-style sauce:
1 tsp sesame oil
2 tsp soy sauce (or gluten-free tamari)
1/2 tsp chopped fresh chilli
2 tsp sweet chill sauce
2 tsp honey
1 tsp grated fresh ginger
Juice of 1 lime
Pre-heat your oven to the grill setting. On the stovetop, cook your noodles according to packet instructions, adding in the red pepper and snap peas for the last 2 minutes. Drain and set aside.
In a shallow oven-proof dish, add the prawns and coat with 2/3 of the sauce. Place under the grill for approximately 5-7 minutes, tossing half way through,until the prawns are a rosy pink colour and cooked through. (Alternatively give them a quick fry-off in an ultra hot wok).
Plate up your noodles, red pepper, snap peas and prawns and drizzle over the remaining dressing as well as any juices from the roasting dish. Serve with a few leaves of fresh basil and an extra squeeze of lime juice if you like.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.