Prawn and noodle salad recipe
This easy salad is really good for you, and is brought to life by the fresh corn, ginger, mirin and chilli. Gurpareet recommends using Slim Noodles, as they "are almost bereft of fat and calories, so you can have your fill, yet still allow yourself a wayward pudding."
Ingredients
- 1 tbsp sesame oil
- 0.5 tsp mustard seeds
- 1 clove garlic, sliced
- 6 fresh root ginger batons, roughly same size as matchsticks
- 6 baby corn
- 1 red pepper, finely sliced
- 200 g noodles, rinsed
- 100 g baby spinach leaves
- 150 g cooked peeled prawns
- 10 g sesame seeds, toasted
- 0.25 tsp asafoetida
- 1 tbsp rice vinegar
- 2 tsp mirin
- 2 tsp fish sauce
- 2 spring onions, finely sliced
- 0.5 red chilli
- 1 handful chopped fresh coriander
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Place the sesame oil, mustard seeds, garlic and ginger in a non-stick wok. Heat on a high temperature until the garlic and ginger start to sizzle.
- Add the baby corn, red pepper and drained noodles and stir-fry for about 3 minutes or until the pepper is softened slightly.
- Add half of the spinach leaves and mix until they start to wilt – this should take no longer than 1 minute. Turn the noodle and vegetable mixture into a large mixing bowl and allow to cool.
- In a small bowl, toss the prawns in the sesame seeds and then tip them into the large bowl of noodles and vegetables. Mix in the asafoetida, vinegar, mirin, fish sauce and remaining spinach.
- Place the salad on 2 serving plates and top with the spring onions, chilli and coriander.
Recipe taken from The Superfood Diet by Gurpareet Bains, published by Absolute Press.
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