Wednesday, June 4, 2008

Thai Noodle Salad

Thai Noodle Salad
serves 4

250g/9oz thin instant noodles
450g/1lb cooked large prawns,peeled, deveined and halved lengthways
5 spring onions, sliced
2 tablespoons chopped fresh coriander leaves
1 red pepper, chopped
100g/4oz mangetout, sliced

For the dressing
2 tablespoons grated fresh root ginger
2 tablespoons light soy sauce
2 tablespoons sesame oil
75ml/3fl oz red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves (crushed)
75ml/3fl oz kecap manis

• To make the dressing, put the ingredients in a large bowl, and whisk together with a fork.
• Cook the noodles in a large pan of boiling water for 2 minutes, then drain well. Add to the dressing and mix well. Leave to cool.
• Add the prawns and remaining ingredients to the noodles, and toss through gently. Serve at room temperature.

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