prawn & herb noodle salad with spicy lime dressing
serves 4| prep 20 mins | cooking 5 mins
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.