This is a great refreshing salad for those hot summer days when you want something light.
Preparation time: 10 minutes
Cooking time: 10 minutes
1 tablespoon sesame oil
3 cloves garlic, crushed
2 teaspoons crushed ginger
500g green prawns, peeled and deveined
2 tablespoons soy sauce
1 teaspoon honey
6 spring onions, sliced
1/3 cup coriander, chopped
1 cucumber, sliced
1 carrot, grated
200g rice vermicelli noodles, soaked in boiling water and drained
- Heat half of the oil in a non-stick frying pan. Add half of the garlic, half of the ginger and prawns and cook for 2 minutes each side or until cooked through.
- Mix remaining oil, garlic and ginger with the soy sauce and honey.
- Place noodles in a large mixing bowl and add spring onions, coriander , cucumber, carrot and prawns. Add dressing and toss to combine. Serve immediately or refrigerate and serve cold.
Nutrition information/ Per serve
Calories: 214 Fat: 5.99g Carbs: 12.06g Fibre: 4.29g Sugars: 3.57g Protein: 27.64g