Save to your scrapbook
Orange and king prawn noodle salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 of your 5 a day
Low in fat
per servingCook's tip:
January is a great month for citrus fruit. Try swapping the oranges used in this lovely lunch for this season’s blush oranges or pink grapefruit.
300g pack Waitrose free range egg noodles
260g pack Waitrose cooked and peeled jumbo king prawns
2 oranges, peeled and segmented
100g pack Waitrose watercress
1 red onion, very thinly sliced
3 tbsp sweet chilli sauce
Juice of 1 lime
2 little gem lettuce, leaves separated
1. Toss together the noodles, prawns, orange segments, watercress and red onion.
2. Mix together the sweet chilli sauce and lime juice, pour over the noodle salad and toss well. Chill until ready to serve.
3. Lay out the lettuce leaves and top with the noodle salad in individual bowls or on a large platter.
Typical values per serving: