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Prawn sweet chilli noodle salad

This low-fat salad is is great for a picnic, lunchbox or even a buffet

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 267
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 12
  • Protein 20
  • Fat 5
  • Fibre 5
  • Salt 2.18

Nutrition per serving

  • Calories 267
  • Carbohydrates 39
  • Saturated Fat 1
  • Sugar 12
  • Protein 20
  • Fat 5
  • Fibre 5
  • Salt 2.18

Ingredients

  • 3 nests medium egg noodles
  • ½ large cucumber
  • bunch spring onions, finely sliced
  • 100g cherry tomatoes, halved
  • 1 green chilli, deseeded, finely chopped
  • 200g cooked king prawns, defrosted if frozen
  • zest and juice 2 limes
  • 4 tbsp sweet chilli sauce
  • 100g baby spinach leaves
  • 25g roasted cashews

Method

  1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.

  2. Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.

  3. Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

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