Japanese Prawn Noodle Salad

by zesty on November 12, 2008 · 11 comments

Hello all, happy Wednesday.  So it seems that it’s turning out to be yet another crazy week.  There is a lot going on and not enough time in the day to get everything done.   However, Zesty is surviving and back with another super simple dish that can be ready in no time flat and is packed with flavour.  If you haven’t noticed already, I am a big fan of deep flavour in my food and this Asian inspired number is just that.

Sometimes you feel like a salad, sometimes you do not want to see a green leafy vegetable for miles.  Moderation is the key. 

So next time you have a hankering for a salad, I suggest you give this a try.

Ingredients

  • 150 g Japanese noodles or Chinese
  • 6 Cups Mixed Greens
  • 2 Cloves garlic; crushed
  • 1 Red pepper; deseeded and cut into thin strips
  • 4 tsp. Rice vinegar
  • 3 Tbsp. Coconut Milk
  • 1 Tbsp. Fresh root ginger grated
  • 2 Tbsp. Soy sauce
  • 2 Tbsp. Sesame seeds toasted (1oz)
  • 2 tsp Sunflower oil
  • 1 Lb. Prawns

Method

  1. Place the cooked drained noodles in a salad dish and chill.
  2. In a small bowl add the the rice vinegar and soy sauce. Leave for 10 minutes.
  3. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2minutes and add the red pepper.
  4. Add Prawns to the hot pan and cook for 1 minute.
  5. Add coconut MIlk and allow to thicken.Then cool slightly.
  6. Combine the vegetables with the noodles and add the rice vinegar and soy sauce directly to noodles.
  7. Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp.
  8. Chill for 30 minutes before serving.
  9. Toss with mixed greens.
  10. ENJOY!

Delicious served as a light lunch or as part of an asian meal.

Zesty Tip: When dressing a salad, place the dressing in the bottom of the bowl and the greens on top of them and gently toss with a pair of tongs just before serving.  This will prevent damaging the greens.

I hope everyone has a great Wednesay… looking forward to hearing everyone’s take on- ” Zesty goes Asian“.

zesty

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{ 11 comments… read them below or add one }

1 Kath

Stunning!!! (Although I accidentally just typed stuffing!)

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2 Megan

This looks absolutely amazing. So many of my favorites in this one! I need this for lunch today!

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3 coco

it looks amazing! I can smell the mix of soy sauce and sesame oil from here….mmmmmmm….. I make it often as well….but never thought adding coocnut milk in it, since it’s more thai cuisine. but great idea, I’ll try it!

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4 Laurie

I love salads of all kinds and this one looks awesome! I finally figured out that because I’m a subscriber I get your posts a day late in my email. As I just read your Happy Tuesday post about toast, it finally occured to me, no today is Wednesday. I’m quick like that…

So Happy Wednesday right back at you!

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5 HoneyB

I’m with Megan. I would love this for lunch today!

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6 Live.Love.Eat

Oh my. My stomach was growling before it came here and now it’s just being mean. I have to go get some lunch. This is right up my alley. I LOVE shrimp.

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7 Biz

I need to try coconut milk – I’ve seen a ton of recipes using it.

Looks great!

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8 Gera

Hi Cory!

Great looking dish, fresh and love the idea to blend it with coconut milk.

As usual the photo is excellent!!

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9 coco

you’re been tagged by me!!! check out my last post!

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10 Jenn (eating bender)

Wow – nice one, Zesty! I love the combination of ingredients – the coconut milk surprised me but I now I can’t think of anything better suited for such a tasty salad!

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11 Chef E

hummmmm, I might throw in a side of avocado, otherwise YUM! What a great close up of those prawns..

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