Enjoy a prawn noodle salad for a quick and easy dinner. With punchy miso and ginger flavours, it’s low in fat and calories and takes just 15 minutes to make
Prep:10 mins
Serves 4
200g medium egg noodles (about 3 nests)100g frozen edamame1 tsp sesame oil1 carrot, peeled into ribbons using a vegetable peeler½ cucumber, deseeded, halved and thinly sliced into half-moons1 spring onion, sliced100g sugar snap peas, halved if you like1 red chilli, sliced (deseeded if you prefer less heat)300g peeled and cooked jumbo king prawns1 tsp sesame seeds
STEP 1Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.STEP 2Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.
