Prawn Sweet Chilli Noodle Salad Recipes

Steps:

• Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
• Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
• Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

Steps:

• De-vein the prawns and set aside.
• In a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
• Combine the last 6 ingredients in a small bowl to make the dressing. Whisk well.
• Arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
• Garnish with mint leaves and fried spring onions.
• Serve.

Steps:

• Shell and devein the prawns leaving the tails intact.
• Combine the prawns with the lemon juice, sauce, chillies and sugar in a large bowl.
• Place noodles in large heatproof bowl and cover with boiling water, stand until tender; drain.
• Combine noodles and mint with prawn mixture.

Steps:

• Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover and set aside for 2 to 3 minutes to allow the noodles to separate and then drain well.
• Meanwhile put sweet chilli sauce, lemon juice and honey in a small bowl and stir well to combine and set aside.
• Heat half of the oil in a large wok on high and add the prawns and stir fry for 1 to 2 minutes or until prawns just change colour and remove fromthe wok and set aside.
• Heat remaining oil on medium high and add the garlic and ginger and stir fry for 1 minute and then add the vegetables and stir fry for 1 minute and then add the water and cook covered tossing twice for 2 to 3 minutes or until vegetable are just tender.
• Add the noodles, prawns and sweet chilli sauce mix to the wok and toss for 2 minutes or until well combined and heated through.
• Remove wok from heat and toss in the basil leaves ande cashews.
• Divide the noodle mix between shallow bowls and serve straightaway.
• OPTIONS - for a gluten free and lower salt option replace the prawns with 200 grams diced skinless chicken breast and the noodles with 70 grams (1/3 cup) basmati rice boiled.

Steps:

• Combine the crushed garlic, mustard, egg YOLKS, vinegar and the lemon juice together.
• Mix well (I find a handheld blender just great for this!).
• Slowly add the olive oil in a steady stream as you continue to stir or blend.
• Season with salt and thin with a little hot water- if the consistency is too thick.
• NOTE: the consistency should to be like that of cream.
• Fry, barbecue or grill the chicken.
• Slice the chicken breasts (or chicken thigh fillets) thinly.
• Mix through the salad leaves with the prawns, asparagus, shredded snowpeas, chopped spring onions, parsley and halved cherry tomatoes.
• Dress with some Sweet Chilli Dressing.
• Divide evenly between 4 bowls.
• Drizzle over the top with the Lemon Aioli and serve.

Steps:

• Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
• With wet hands, shape the mixture into small cakes.
• Heat enough oil in a frying pan over medium heat to shallow fry.
• Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
• Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
• Serve with the extra sweet chili sauce.