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Asian prawn and noodle salad with coriander and amaranth
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225g Thai Taste Rice Noodles
1 tbsp light soy sauce
1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
Juice of 1 lime
1 tsp clear honey
2 x 75g pot Finishing Touches Asian Salad
20g fresh coriander, chopped
300g Waitrose Freshly Cooked Peeled King Prawns
8g pot Finishing Touches Baby Coriander & Baby Amaranth
25g natural roasted peanuts, chopped
1. Cook the noodles in boiling water for 7-8 minutes or until tender, then drain and leave to cool. Meanwhile, mix together the soy sauce, fish sauce, lime juice and honey.
2. Mix the noodles with the Asian salad, coriander and prawns, then toss in the dressing. Top with the baby coriander and baby amaranth and scatter over the peanuts.
Shredded cooked chicken and cashew nuts are a delicious alternative to the prawns in this dish.
Try a bright refreshing rosé with this dish that has bags of personality: Mirabeau Rose 2010 Cotes de Provence, France.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
This recipe was first published in July 2011.