Rice Noodle and Prawn Salad
Micky O'Brien
ingredients
- For the salad:
- 250 Thai stir-fry noodles
- 125g (4oz) shiitake mushrooms, finely sliced
- 1 medium carrot, cut into matchsticks
- 1/2 cucumber, halved, deseeded and cut in to matchsticks
- 250g (9oz) cooked peeled tiger prawns
- 20g bunch fresh coriander, stems removed and leaves roughly chopped
- For the dressing:
- 3 garlic cloves, crushed
- 3tbsp light soy sauce
- 4 level tbsp golden caster sugar
- 3tbsp rice vinegar
- 3tbsp sesame oil
- 1 red chilli, deseeded and very finely sliced
directions
- 1
Put noodles in to a bowl and add plenty of boiling water and soak for 4 mins. Drain then run cold water over noodles and leave to drain for a further 1-2 mins.
- 2
Meanwhile, make the dressing by combining all of the ingredients together.
- 3
Put noodles in to a serving bowl and add remaining salad ingredients. Season with salt and pepper. Add dressing and toss salad well. Allow to marinate for 2-3 hrs if possible before serving.
Source: Micky O'Brien
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