Warm prawn salad with ginger and soy dressing

1 servings

Ingredients

Quantity Ingredient
1 250 gram pkt. fine egg noodles
6 Green onions; finely chopped
½ cup Unsalted roasted peanuts; finely chopped
1 small Can water chestnuts; drained and sliced
1 tablespoon Ginger Kitchen salad slices
1 tablespoon Canola oil
500 grams Peeled; green prawns
⅓ cup Finely chopped coriander
3 tablespoons Canola oil
2 tablespoons Malt vinegar
1 tablespoon Low-salt vinegar
1 teaspoon Freshly grated ginger
1 Clove garlic; crushed

Directions

DRESSING

1. Dressing: Combine all ingredients in a screw-top jar and shake well.

2. Cook noodles until al dente, drain and place in salad bowl. Pour over half the dressing while the noodles are still warm and leave aside to cool.

3. Add the green onions, peanuts, water chestnuts and ginger slices to noodles and mix through.

4. Heat oil in wok and add prawns. Stir fry until they change colour. Add prawns to noodles and stir through. Garnish with coriander.

Converted by MC_Buster.

Per serving: 515 Calories (kcal); 55g Total Fat; (92% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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