PRAWN SWEET CHILLI NOODLE SALAD
This low-fat salad is is great for a picnic, lunchbox or even a buffet
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.18 milligram of sodium
SUMMER SWEET CHILLI PRAWN SALAD
I spotted this in the September 2013 issue of Super food Ideas. Was an advert for Trident Sweet Chilli Sauce.
Provided by Kiwi Kathy
Categories < 15 Mins
Time 12m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 506.4, Fat 20.8, SaturatedFat 3.3, Cholesterol 74.4, Sodium 1980, Carbohydrate 64.9, Fiber 8.8, Sugar 12.3, Protein 16.9
SWEET CHILLI PRAWN/SHRIMP AND BASIL NOODLES
From Australian BH&G Diabetic Living. A very filling healthy meal for 2 people. Fresh packets of stir fry vegetables sell in the supermarkets and green grocers in Australia or just make up your own mix of your favourites.
Provided by ImPat
Categories Weeknight
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
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.
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