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Peanut butter & prawn noodle salad

Prawn and noodle salad on platter

Peanut butter & prawn noodle salad

Name: Peanut butter & prawn noodle salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 250g thin egg noodles; 130g crunchy peanut butter; 2 tbsp soy sauce; 3 tbsp chilli oil plus extra to serve; 1 lime juiced, plus wedges to serve; 150g cooked king prawns; 1 large carrot peeled and grated; 1 small bunch coriander leaves roughly chopped; 4 spring onions sliced; 2 handfuls chilli prawn cracker (optional)

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4 out of 5.26 ratingsRate

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Peanut butter is the secret ingredient in our Asian-style prawn salad. This budget meal takes just 15 minutes to make, so it's ideal for busy weeknights

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Ingredients

Nutrition

Units:

MetricUS

250g thin egg noodles
130g crunchy peanut butter
2 tbsp soy sauce
3 tbsp chilli oil

plus extra to serve
1 lime

juiced, plus wedges to serve
150g cooked king prawns
1 large carrot

peeled and grated
1 small bunch coriander leaves

roughly chopped
4 spring onions

sliced
2 handfuls chilli prawn cracker

(optional)

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Nutrition: per serving

kcal516
fat27g
saturates4g
carbs41g
sugars5g
fibre7g
protein23g
salt1.9g

Method

step 1

Cook the noodles according to pack instructions. Drain and leave to cool a little.
step 2

Put the peanut butter in a microwave-proof bowl with 2 tbsp water. Mix and put in the microwave on high for 30 seconds to loosen. Add the soy sauce, chilli oil and lime juice to the peanut butter to make a dressing. Toss the noodles in the dressing, season and spread out on a sharing platter.
step 3

Top with the prawns, carrot, coriander and spring onions, toss it all together, then break the prawn crackers, if using, and sprinkle over the top. Let people help themselves at the table, and serve with extra lime wedges and chilli oil drizzled over.

Recipe from Good Food magazine, January 2019

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A star rating of 4 out of 5.26 ratings

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