Sweet chilli prawn and egg noodle salad
- Published: 31 Jul 06
- Updated: 18 Mar 24
This easy healthy sweet chilli prawn and egg noodle salad is perfect for summertime
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Ingredients
- 2 blocks dried fine egg noodles (about 130g)
- 4 celery sticks, finely sliced on the diagonal
- Bunch of radishes, thinly sliced
- About 300g beansprouts
- 400g cooked and peeled king prawns
- 4 tbsp sweet chilli sauce, plus extra to serve
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Method
- Put the noodles in a large bowl. Pour over a kettle of boiling water and cover with cling film. Set aside for 5 minutes, stirring halfway, until just softened. Drain, run under cold water to cool, then drain again and tip into a large bowl.
- Add the celery, radishes, beansprouts and prawns. Drizzle with the chilli sauce, season and toss everything together until combined.
- Divide between plates and serve with extra chilli sauce to drizzle over.
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- Recipe from August 2006 Issue
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