Ingredients
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150g vermicelli noodles
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1 Lebanese cucumber
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1 pack cherry tomatoes
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1 carrot, sliced into thin strips or peeled into ribbons
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1 teaspoon black sesame seeds
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350g prawns (tails removed)
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For the dressing:
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2 tablespoons sesame oil
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2 tablespoons plain oil
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1 juicy lemon (about ¼ cup of juice)
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2-3 tablespoons sweet chilli sauce
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Toasted peanut mix:
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1 tablespoon olive oil
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1 small red onion or shallot, finely sliced
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1 red chilli, sliced
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½ cup peanuts
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honey & apple cider vinegar
Spice up your next meal with our Seared Prawn Noodle Salad! A delicious blend of tender prawns, fresh noodles, zesty chilli, and crunchy roasted peanuts—perfect for a light, flavour-packed feast! Serves 4-6.
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Place noodles in a bowl and pour over boiling water, allow to stand for 5 minutes until softened and then gently pull apart. Drain well.
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Halve and de-seed the cucumbers then cut on the angle. Cut the cherry tomatoes in half.
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In a large bowl combine the noodles, cucumber, tomatoes, carrot and sesame.
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Whisk oils, lemon juice and sweet chilli together. Heat a shallow pan and sear the prawns in about half of the dressing mix until cooked and coloured.
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Whisk oils, lemon juice and sweet chilli together. Heat a shallow pan and sear the prawns in about half of the dressing mix until cooked and coloured.
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Heat the oil in a small pan and sauté the onion, chill and peanuts until starting to caramelise then add a drizzle of honey and dash of vinegar or lemon.
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Toss the prawns and remaining dressing with the noodle salad and transfer to a serving platter, top with the toasted peanut nut mix. Garnish with coriander.
RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre
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