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Thai Noodle Salad

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Serves: 4

For the Dressing:
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves, crushed
4 tablespoons kecap manis

500g / 1 lb 2 oz cooked large prawns (shrimp)
250g / 9 oz dried instant egg noodles
5 spring onions, sliced diagonally
2 tablespoons chopped coriander
1 red capsicum, diced
100g / 3 1/2 oz snow peas (mangetout), slice


To make the dressing, whisk together the fresh ginger, soy sauce, sesame oil, red wine vinegar, chilli sauce, garlic and kecap manis in a large bowl.

Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Cut each prawn in half lengthways.

Cook the egg noodles in a saucepan of boiling water for 2 minutes, or until tender, then drain thoroughly. Cool in a large bowl.

Add the dressing, prawns and remaining ingredients to the noodles and toss gently. Serve with lime wedges, if desired.

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