King Prawn Noodles with Sweet and Sour Dressing
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recipe by Cormac Walsh
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- Total Time
- 20mins
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- Serves
- 2
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- Calories
- 1056
Your new favourite summer salad. This fresh and zesty salad is served cold – perfect for dining al fresco in the summer. Once you’ve steamed the prawns and cooked the noodles you’re just left with a little light mixing and assembling. This recipe would also work beautifully with leftover shredded chicken.
recipe updated 14 Sep 2020
Ingredients
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- King prawn
- 300 g
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- Cucumber
- ½
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- Scallion
- 2
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- Coriander
- 7 g
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- Peanuts
- 1 pinch
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- Water
- as needed
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- Water
- 2 L
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- Soba noodles
- 175 g
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- Lime juice
- 2 tablespoons
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- Fish sauce
- 1 teaspoon
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- Caster sugar
- 1 tablespoon
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- Sweet chilli sauce
- 2 tablespoons
Tools
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Water
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Large serving bowl
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Small bowl
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Steamer tray
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Sieve
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Large saucepan
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Step preview
- Add water to a clean large saucepan halfway
- Heat until simmering
- Add a clean sieve
- Add king prawn to the fish
- Steam until just cooked - 5 min
- Rinse with water then set aside
- Add water and soba noodles to a clean large saucepan
- Cook until tender - 7 min
- Drain
- Rinse immediately with water
- Add lime juice, fish sauce, caster sugar and sweet chilli sauce to a clean small bowl
- Stir until sugar has dissolved
- Transfer half of dressing to noodles
- Transfer fish to noodles
- Add cucumber, scallion and coriander to the noodles
- Toss with slotted spoon
- Transfer noodles to 2 large serving bowls
- Scatter peanuts over the large serving bowls
- Drizzle 2 large serving bowls with dressing
- Serve