Cold noodle salad with prawns and peanut butter dressing
One of my favourite summer salads with delicious Asian inspired flavours. I used pre-cooked, delicious king prawns and I had this salad on the table in half an hour!
Ingredients
- 2 x 180 grams pre-cooked king prawns
- ½ tsp black pepper
- ¼- ½ tsp chili powder
- 200 grams egg-noodles or rice, or soba noodles
- 1 ½ cup cabbage sliced
- 1 cup purple cabbage sliced
- 1 carrot grated
- 1 red bell pepper sliced
- 1 spring onion sliced
- 1 cup fresh coriander chopped
- 1/3 cup peanuts chopped
- 1 Tbsp sesame seeds toasted
- Salt to taste
DRESSING:
- 70 grams peanut butter
- 55 grams soy sauce
- 70 grams sweet chili sauce
- 25 grams sesame oil
- 2 limes juiced
- 2 tsp fresh ginger grated
- 1 small garlic clove smashed or grated
Instructions
- Cook noodles according to package instructions. Drain and rinse well with cold water to stop the cooking process.
- Make the dressing by whisking together all ingredients.
- Put noodles and veggies in a large bowl. Add about ¾ of the prawns. Top with peanuts and sesame seeds (leave some sesame seeds for garnish).
- Mix remaining prawns with 2 tablespoons dressing. Pour remaining dressing over salad in bowl and mix very well.
- Top with remaining prawns, sesame seeds and fresh coriander. This salad keeps well in the fridge for 1 day.