Asian prawn noodle salad

Gather fresh, colourful ingredients to create this lively prawn salad with lime and sweet chilli dressing.

• 500g fresh rice noodles (see note)
• 100g snow peas, trimmed
• 2 long red chillies, deseeded, thinly sliced lengthways
• 1 cup snow pea sprouts, trimmed
• 4 green onions, thinly sliced diagonally
• 750g cooked prawns, peeled, tail intact, deveined
• 1 cup coriander leaves
• 1/3 cup sweet chilli sauce
• 2 small limes, juiced

Energy 1400kJ	Fat saturated 1.00g
Fat Total 2.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 40.00g	Dietary Fibre g
Protein 35.00g	Cholesterol mg
Sodium 871.49mg

All nutrition values are per serve.

1. Step 1

   Place noodles and snow peas in 2 separate heatproof bowls. Cover noodles and snow peas with boiling water. Stand for 3 minutes. Drain. Refresh in cold water. Pat snow peas dry with paper towels. Thinly slice lengthways.

2. Step 2

   Combine noodles, snow peas, chillies, snow pea sprouts, green onions, prawns and coriander in a large bowl.

3. Step 3

   Whisk sweet chilli sauce and 1/4 cup lime juice in a small bowl until combined. Pour dressing over prawn noodle salad. Toss to combine. Spoon salad onto plates. Serve.

Fresh rice noodles are best bought fresh off the shelf from Asian grocery stores and used within 7 days.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.