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Prawn Noodle Salad With Asian Dressing

Cooking
Time

6 m

Calories
per serve
Calories
/ serve

355

Serves

6

prawn-noodle-salad-with-asian-dressing-featured-image.jpg

Ingredients

1 kg uncooked medium king prawns peeled, de-veined with tails intact
125 g rice vermicelli noodles
2 cups bean sprouts (160g)
2 long fresh red chillies halved, thinly sliced
1/4 cup chopped peanuts toasted (35g)
1 cup fresh mint leaves (40g)
asian coconut dressing:
375 ml NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
1/4 cup MAGGI Authentic Thai Fish Sauce (60ml)
1/4 cup lime juice (60ml)
1/2 cup fresh coriander (20g) chopped

Method

  • 1

    to make asian coconut dressing, combine NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, MAGGI Authentic Thai Fish Sauce, lime juice and coriander in a screw top jar. shake well.

  • 2

    place prawns in a bowl, add two thirds of the dressing. marinate for 10 minutes. drain.

  • 3

    meanwhile, place noodles in a large bowl. pour over enough boiling water to cover, then stand for 10 minutes. drain, rinse under cold water, then drain well.

  • 4

    transfer noodles to a large bowl. add remaining dressing, bean sprouts, chillies, nuts and mint, mix well.

  • 5

    cook prawns in batches, in a heated, oiled frying pan for about 3 minutes or until changed in colour and cooked through.

  • 6

    serve noodle salad topped with prawns. .

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 288 g 1026 245 330 48 10 150 97 1434 - 360
Average Quantity per: 100 g 356 85 11 2 0 5 34 498 0 125

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