Prawn salad with spicy peanut dressing

Name: Prawn salad with spicy peanut dressing
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 50 g vermicelli rice noodles; Splash of toasted sesame oil (or any neutral oil); 3 tbsp Pip & Nut Crunchy Peanut Butter; 1 tbsp soy sauce; 1 tbsp Cooks’ Ingredients Sriracha; 1 lime, ½ juice, ½ in wedges; 160 g cucumber; 1 large carrot; 150 g cherry tomatoes, halved; 100 g pack chilli & coriander prawns; 25 g pack coriander, leaves picked; 2 tbsp Cooks’ Ingredients crispy fried onions

This ziny, no-cook salad is perfect for those warmer evenings.

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Low in saturated fatSource of protein2 of your 5 a day7 plant varieties

Serves2
CourseMain meal
Prepare20 mins
Cook-
Total time20 mins

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2 x 50g vermicelli rice noodles
Splash of toasted sesame oil (or any neutral oil)
3 tbsp Pip & Nut Crunchy Peanut Butter
1 tbsp soy sauce
1 tbsp Cooks’ Ingredients Sriracha
1 lime, ½ juice, ½ in wedges
160g cucumber
1 large carrot
150g cherry tomatoes, halved
100g pack chilli & coriander prawns
½ x 25g pack coriander, leaves picked
2 tbsp Cooks’ Ingredients crispy fried onions

Boil the kettle. Put the noodles in a large heatproof bowl, cover with just-boiled water, then leave for 5-10 minutes until soft. Drain, rinse under cold water, then shake dry and toss with a splash of sesame oil.
Meanwhile, make the dressing by mixing the peanut butter in a bowl with 2 tbsp just-boiled water, then stirring in the soy sauce, sriracha and lime juice.
Halve the cucumber lengthways and finely slice, then cut the carrot into matchsticks. Divide the noodles between shallow bowls and top with the cucumber, carrot, tomatoes and prawns. Drizzle over the dressing, scatter with the coriander and crispy onions, then serve with the lime wedges on the side for squeezing.

Typical values per serving when made using specific products in recipe