Chilled rice noodle salad with melon, prawns and cucumber
( SERVES 2 )
Publication: Viva
Salad
| 12 | Cooked prawns, peeled |
| 150 g | Rice noodles |
| ½ | Honeydew melon, peeled and sliced with seeds removed |
| ⅓ | Telegraph cucumber, finely sliced, seeds removed |
| 1 handful | Coriander |
| 1 handful | Mint |
Dressing
| 2 tsp | Fresh ginger, finely diced |
| 2 tsp | Peanut oil |
| 1 | Green chilli, thinly sliced |
| 1 tsp | Granulated white sugar |
| 2 Tbsp | Lime juice |
| 2 tsp | Fish sauce |
| 1 Tbsp | Light soy sauce |
Directions
- Cook the rice noodles by soaking them in warm water for 15 minutes, drain, then add to plenty of boiling water.
- Stir with chopsticks to separate, then remove after 2 minutes and rinse well with cold water.
- Combine dressing ingredients in a small saucepan and heat through, stirring to dissolve the sugar, cool completely.
- Add noodles to dressing and combine with the prawns, melon and cucumber.
- Chill before serving and garnish with extra chilli if desired, fresh mint and coriander.
https://www.eatwell.co.nz/recipe/809/Chilled-rice-noodle-salad-with-melon-prawns-and-cucumber/
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