prawn & herb noo­dle salad with spicy lime dressing

serves 4| prep 20 mins | cook­ing 5 mins - - WEEKEND -

3 zuc­chini, trimmed 2 car­rots, peeled 2 tbs fresh lime juice 2 tsp macadamia oil or olive oil 1 tsp re­duced-salt soy sauce 2 tsp brown sugar 1-2 tsp chilli paste, to taste 200g shelf-fresh whole­grain noo­dles 400g peeled green prawns, tails in­tact 1 cup fresh mint leaves 150g snow peas, sliced length­ways 1 small bunch wa­ter­cress, leaves picked 2 radishes, sliced Thinly sliced long fresh red chilli and mi­cro herbs, to serve

1 Use a spi­raliser to cut the zuc­chini and car­rots into noo­dles. Com­bine the lime juice, oil, soy sauce, brown sugar and chilli paste in a small bowl. Stir un­til the sugar dis­solves. 2 Cook the whole­grain noo­dles in a saucepan of boil­ing wa­ter fol­low­ing packet di­rec­tions. Drain and refresh un­der cold run­ning wa­ter. Drain well. Trans­fer to a large bowl. 3 Pre­heat a bar­be­cue grill or char­grill pan on high. Lightly spray the prawns with oil. Cook for 1-2 min­utes each side or un­til the prawns are golden and cooked through. Add to the noo­dles, along with the zuc­chini, car­rot, mint, snow peas, wa­ter­cress and radish. 4 Add the dressing to the noo­dle mix­ture and toss to com­bine. Di­vide among bowls. Sprin­kle with sliced chilli and herbs.

PER SERVE • 29g pro­tein • 12g fat (5g sat­u­rated fat) • 37g carb • 11g di­etary fi­bre • 395 Cals (1651kj)


If you don’t have a spi­raliser, use a veg­etable peeler to peel the zuc­chini and car­rot into thin rib­bons, then use a sharp knife to cut the rib­bons into long thin strips. Or, use ready-made zoo­dles.

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