Prawn Noodle Salad

Name: Prawn Noodle Salad
Ingredients: 250 g vermicelli rice noodles; 500 g prawns (cooked peeled and deveined); 2 lebanese cucumbers (peeled seeded and cut into batons); 1 carrot (peeled cut into matchsticks); 4 green onions (cut into thin matchsticks); 1 cup coriander (leaves cilantro); 1 cup mint; 2 tablespoons peanuts (roasted and chopped); 2 garlic cloves (minced); 1 chili (long red finely chopped); 2 limes (juice of); 1 tablespoon sugar; 14 cup water

13 ingredients

4 steps

Ingredients

250 g vermicelli rice noodles
500 g prawns (cooked peeled and deveined)
2 lebanese cucumbers (peeled seeded and cut into batons)
1 carrot (peeled cut into matchsticks)
4 green onions (cut into thin matchsticks)
1 cup coriander (leaves cilantro)
1 cup mint
2 tablespoons peanuts (roasted and chopped)
2 garlic cloves (minced)
1 chili (long red finely chopped)
2 limes (juice of)
1 tablespoon sugar
14 cup water

Directions

1

Place noodles in a large heatproof bowl and cover with boiling water and soak according to packet directions and then drain and rinse under cold water and drain again and return to bowl.
2

Meanwhile to make garlic dressing, combine garlic, chilli, lime juice, sugar and water in a small bowl.
3

Add prawns, cucumber, carrot, onion, coriander and mint to noodles and tross to combine.
4

Divide between four serving bowls and top with prawns and peanuts and pour over dressing and serve.