Prawn and noodle asian salad | Fish is the Dish

Fish is the Dish

Ingredients

400g prepared rice noodles or blanched samphire
400g cooked and peeled cold water prawns

For the dressing:

2 tbsp sunflower oil
2 tsp sesame oil
1 tbsp light soy sauce
1 tbsp rice wine vinegar
2 tsp palm sugar
Grated zest and juice 1 lime
2 spring onions, finely sliced
Salt and pepper, to taste

Nutritional information

Per serving (based on using noodles)

234kcal
8.1g fat
1.1g saturates
24.2g carbohydrate
2.8g sugars
1.2g fibre
17.5g protein
2.1g salt

The method

Put the dressing ingredients into a bowl and whisk together until well combined. Season to taste with salt and pepper.
Drain and refresh the noodles or samphire under running cold water. Toss in a bowl with the dressing and season to taste with pepper only. 3. Add the prawns with the noodles or samphire and toss with the dressing.