Satay Prawn Noodle Salad
Josh Ball
Rated 5.0 stars by 1 users
Category
Salad
Servings
1
Prep Time
15 minutes
Cook Time
10 minutes
Looking for a fresh, crunchy, ridiculously good salad that fills you up?
This Satay Prawn Noodle Salad by @essentiallyellanutrition is loaded with colourful veg, juicy Aussie prawns, and tossed through the creamiest peanut-lime dressing that’ll have you licking the bowl.
Our new Fridge range makes it easier than ever to access top-quality Australian meat, seafood and dairy, straight from Aussie farmers.
And while you're here, don’t forget to check out our Farmers Pick Pantry to stock up on essentials like udon noodles, peanut butter, soy sauce and minced garlic!
Ingredients
-
200g udon noodles
- 1 large carrot, thinly sliced
- ½ medium cucumber, deseeded and thinly sliced
- ½ red onion, finely sliced
- 1 large capsicum, thinly sliced
- 4 spring onions, finely chopped
- A handful of fresh coriander
- 250g cooked prawns, peeled and deveined
-
2 heaped tbsp natural peanut butter
- 1 tbsp toasted sesame oil
- Juice of 1 small lime
- 1 tsp rice wine vinegar
- 2 tsp soy sauce
- 1 tsp minced garlic
- 4 tbsp boiling water (to thin the dressing)
Satay Dressing
Directions
Bring a pot of water to the boil and cook noodles according to packet instructions. Drain and rinse under cold water to stop cooking and prevent sticking
- While the noodles cook, wash them thinly slice all the vegetables and prepare the herbs
- In a small bowl, whisk together the peanut butter, sesame oil, lime juice, vinegar, soy sauce, and garlic. Gradually add boiling water and whisk until smooth and pourable
In a large bowl, combine the cold udon noodles, all the prepared vegetables and toss well. Pour over the dressing and toss gently to coat everything evenly
- Garnish with extra coriander, sesame seeds and chopped peanuts if desired. Serve chilled or at room temperature
