Prawn & Noodle Salad

20m
Prep Time
5-10m
Cook Time
25m
Ready In

Recipe: #22785

February 06, 2016



"From one of our national supermarkets, posted for You Want What!? A Recipe Posting Game 2016. Cook time will depend on packet of soba noodles you use, the packet I use is 7 minute cooking time but have seen some packets that say 5 minutes and others that say 10 minutes. If buying cooked prawns you need to peel, then buy about 500 grams which should give you about or just over 300 grams of cooked peeled prawns."

Original is 8 servings
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (153.5 g)
  • Calories 211.9
  • Total Fat - 4.9 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 79.4 mg
  • Sodium - 647.4 mg
  • Total Carbohydrate - 30.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.4 g
  • Protein - 14.5 g
  • Calcium - 69.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cook noodles in a large pan of boiling water according to packet directions and add the asparagus to the pan for the last 2 minutes of the cooking time and then drain noodles and asparagus into a colander, rinse under cold running water, draining well.

Step 2

Place noodles, asparagus, prawns, cucumber, spring onions and sprouts in a large bowl.

FOR THE DRESSING


Step 3

Combine, oil, lime juice, sweet chilli sauce and fish sauce in a small screw top jar and shake until well combined.

Step 4

Drizzle the dressing over the salad and use clean hands to gently turn and combine the ingredients thoroughly.

Step 5

Serve salad chilled or at room temperature.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying cooked prawns, make sure to get peeled prawns for easier preparation.
  • If using a different kind of soba noodles, adjust the cooking time accordingly.

  • Substitute the shrimp with tofu: This substitution is beneficial for those looking for a vegetarian option, as well as for individuals who may have an allergy or sensitivity to seafood.
  • Substitute the peanut oil with olive oil: This substitution is beneficial for those who may have an allergy or sensitivity to peanuts, as well as for those who prefer the flavor of olive oil.

Tofu & Noodle Salad Replace the cooked shrimp with 300 grams of firm tofu, cut into cubes. Prepare the tofu by heating a small amount of oil in a pan and cooking the tofu until golden brown. Then add to the noodle salad in place of the cooked shrimp.



Spicy Mango Salsa: This tangy and spicy salsa is the perfect accompaniment to the Prawn & Noodle Salad. The sweetness of the mango combined with the heat of the chilli will balance out the flavours of the salad and provide a delicious contrast.


Grilled Vegetable Skewers: Grilled Vegetable Skewers are a great way to add some colour and texture to the Prawn & Noodle Salad. The vegetables will provide a nice crunch and smoky flavour that will complement the sweetness of the mango salsa. Plus, they are easy to prepare and cook quickly, making them the perfect side dish for a quick and easy dinner.




FAQ

Q: How long should I cook the soba noodles?

A: Cook the soba noodles according to the instructions on the packet. Depending on the type of noodles you use, cooking time can range from 5 to 10 minutes.



Q: What are the health benefits of soba noodles?

A: Soba noodles are a great source of fiber, protein, and essential vitamins and minerals. They are also low in fat and cholesterol, making them a healthy choice for those looking to maintain a balanced diet.

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Fun facts:

Soba noodles, also known as buckwheat noodles, were first created in Japan during the Edo period (1603-1868). The noodles were traditionally served cold during the hot summer months.

The sweet chilli sauce used in this recipe is a popular condiment in Thailand. It is said that it was first created by a Thai woman named Thanom Chakkapak in the 1970s, who sold it in her local market.