Prawn and mixed pea noodle salad

This prawn and noodle salad is full of fresh flavour. With a zesty dressing, it makes for a deliciously good lunch or dinner.

4

20m

5m

Ingredients

  • 340g pkt Coles Asia Rice Vermicelli
  • 1 cup (120g) frozen peas
  • 150g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 750g Coles Deli Thawed Cooked Medium Black Tiger Prawns, peeled leaving tails intact, deveined
  • 1/2 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 1 long red chilli, seeded, finely chopped
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • Basil leaves, to serve
  • Lemon zest, to serve
  • Lemon wedges, to serve

Method

STEP 1

Bring a large saucepan of water to the boil. Cook the noodles, stirring occasionally, for 4 mins or until tender, adding the combined peas for the last 2 mins of cooking. Refresh under cold water. Drain well.

STEP 2

Transfer the noodle mixture to a large bowl with the prawns and onion. Toss to combine.

STEP 3

Combine the garlic, ginger, chilli, lemon juice and oil in a screw-top jar. Seal and shake until well combined. Season.

STEP 4

Drizzle dressing over the salad and toss to combine. Sprinkle with basil leaves and lemon zest. Serve with lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.