Spice-up your lunch or evening meal with this Asian-inspired creation. Spicy but yet not too hot!
Rice Noodles 140 g (raw weight)
Crunchy Peanut Butter (3 tbsp) 30 g
Half-Fat Coconut Milk (4 tbsp) 40 ml
Sweet Chilli Sauce (3 tbsp) 30 ml
Spring Onion (sliced, 3 units) 30 g
Cucumber (peeled, halved lengthways, deseeded and sliced, 1 unit) 60 g
Beansprouts 300 g
Prawns (cooked and peeled) 200 g
1. Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly.
2. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
3. Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.
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