Sriracha Prawn Noodle Salad

I love a big bowl, like this gorgeous pale teal one from Canberra’s own Bison ceramics. It’s a stunner. I love it even more when it’s overflowing with colourful ingredients, so vibrant and inviting. Share plate eating really is a whole lot of fun and if I can amass a few of these flamboyant numbers on one table, it’s heavenly.

When taking a dish to a BBQ or choosing a standout for your next dinner party, a bowl of brightness will earn you big points in a crowd. People eat with their eyes, after all (a metaphor that rings true but is unnecessarily gory all the same). This Sriracha Prawn Noodle Salad is easy please.

The prawns have some serious kick – let the red colour be a bit of a warning (though I’ve provided a safer alternative too). Set them adrift on a bed of hokkien noodles and bright, crunchy veg. Summer on a plate… even though it’s now autumn, I’m still savouring these tastes while the warmth lingers.

As recipes go, it’s so simple I barely need to write out. But I will.

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Sriracha Prawn Noodle Salad

Ingredients

  • 500g raw prawns, peeled and deveined
  • 1 bag of mixed, shredded veggies – the kind you would use for a stir fry or coleslaw If this isn’t available shred up some purple cabbage and carrot, add baby spinach, bean sprouts, corn kernels, etc. Make it colourful
  • 1 packet of pre-cooked hokkien noodles, the kind that come in a vacuum sealed bag though low-carbers or those looking for a GF alternative could easily use zoodles
  • 2 cloves of crushed garlic
  • 2 cm grated ginger
  • 1 tablespoon of olive oil
  • The juice of two limes
  • 1 tablespoon of Sriracha or you could use Sambal Oelek (If you don’t like it spicy you could substitute another, milder chilli sauce)
  • 2 tablespoons soy sauce
  • A sprinkle of coriander is optional

Method

  1. Place the noodles into a bowl and cover with boiling water. Allow to rest for about five minutes and then drain.
  2. In a separate bowl, place the prawns and Sriracha giving them a stir.
  3. Heat the oil in a frying pan and cook the prawns until they are opaque (about five to ten minutes maximum or else they will be tough).
  4. Set the prawns aside but don’t discard what’s left in the frying pan. Add the lime juice, soy, garlic and ginger. Swirl on the heat for a minute then set aside
  5. In a large, shallow bowl, place the noodles as a base layer.
  6. Add the veggies and prawns.
  7. Drizzle generously with dressing, sprinkle with coriander (if using) and serve.

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