Chilli Prawn and Bean Thread Noodle Salad
Elevate your salad game with this vibrant and refreshing Chilli Prawn and Bean Thread Noodle Salad! Packed with tender bean thread noodles, succulent stir-fried prawns, and a medley of fresh vegetables, this dish is brought to life by a zesty dressing made with lime juice, soy sauce, and a hint of sesame oil. The addition of fiery red chilli, aromatic ginger, and garlic creates layers of bold flavors, while fresh coriander, mint, and a garnish of roasted peanuts add a delightful crunch and herbaceous finish. Quick to prepare, this light yet satisfying salad is perfect as a main course or a colorful side dish. It's a must-try for lovers of Asian-inspired cuisine and anyone seeking a healthy, flavor-packed meal option.
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Recipe Information
Ingredients
- 250 grams Bean thread noodles
- 300 grams Raw prawns (peeled and deveined)
- 2 pieces Fresh red chilli
- 2 pieces Garlic cloves
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Fish sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Brown sugar
- 1 large Cucumber (thinly sliced)
- 1 large Carrot (julienned)
- 0.5 cup Fresh coriander (chopped)
- 0.25 cup Fresh mint leaves (chopped)
- 0.25 cup Peanuts (roasted and roughly chopped)
- 2 tablespoons Vegetable oil
Instructions
Soak the bean thread noodles in hot water for 10 minutes or until tender. Drain and set aside.
Thinly slice the red chilli (remove seeds for less heat). Mince the garlic.
In a small bowl, mix together the soy sauce, lime juice, fish sauce, sesame oil, brown sugar, and half of the grated ginger. Stir until the sugar dissolves to create the dressing. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic, the remaining ginger, and chilli slices. Stir-fry for 1 minute until fragrant.
Add the prawns to the skillet and stir-fry for 3-4 minutes until they turn pink and are cooked through.
In a large mixing bowl, combine the drained bean thread noodles, sliced cucumber, julienned carrot, coriander, and mint.
Add the cooked prawns and the dressing to the noodle mixture. Toss well to coat all the ingredients evenly.
Transfer the salad to a serving platter and garnish with chopped roasted peanuts.
Serve immediately as a light meal or side dish.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
