Thai noodle salad

Name: Thai noodle salad
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: Dressing; 2 tablespoons grated fresh ginger; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 1/3 cup (80 ml/2¾ fl oz) red wine vinegar; 3–4 teaspoons sweet chilli sauce; 2 cloves garlic, crushed; 1/3 cup (80 ml/2¾ fl oz) kecap manis; 250 g (8 oz) fine instant noodles; 5 spring onions, sliced; 2 tablespoons chopped coriander; 1 red capsicum, chopped; 100 g (3¼ oz) snow peas, sliced; 500 g (1 lb) cooked king prawns, peeled, halved and deveined

October 2, 2012

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

Dressing
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
1/3 cup (80 ml/2¾ fl oz) red wine vinegar
3–4 teaspoons sweet chilli sauce
2 cloves garlic, crushed
1/3 cup (80 ml/2¾ fl oz) kecap manis
250 g (8 oz) fine instant noodles
5 spring onions, sliced
2 tablespoons chopped coriander
1 red capsicum, chopped
100 g (3¼ oz) snow peas, sliced
500 g (1 lb) cooked king prawns, peeled, halved and deveined

Method

Step 1
To make the dressing, put the ingredients in a large bowl and whisk with a fork to combine.
Step 2
Cook the noodles in a large pan of boiling water for 2 minutes and drain well. Add to the dressing and toss to combine. Leave to cool.
Step 3
Add the remaining ingredients to the noodles and toss gently. Serve at room temperature.

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