Prawn Sweet Chilli Noodle Salad
Over a year ago
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Ingredients
- 3 nests medium egg noodles
- ½ large cucumber
- 1 bunch spring onions, finely sliced
- 100g cherry tomatoes, halved
- 1 green chilli, deseeded and finely chopped
- 200g bag cooked king prawns, defrosted if frozen
- 2 limes, zest and juice
- 4tbsp sweet chilli sauce
- 100g bag, baby spinach leaves
- 25g roast cashew nuts
Accompaniment
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Description
This low-fat salad is great for a weeknight supper - pack up any leftovers for work the next day.
Method
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1
Boil the noodles for 4 minutes, then drain. Cool under running water, then drain again. Put into a large bowl, then snip into shorter lengths with scissors.
Halve the cucumber lengthways and scoop out seeds. Slice into half-moons and add to the noodles with the spring onions, tomatoes, chilli and prawns.
Mix the lime zest, juice and sweet chilli sauce to make a dressing, then fold through the noodles.
Put a handful of spinach onto each serving plate, top with the noodles and cashews and serve.
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