Thai Noodle Salad
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 30.00 | ml | Ginger, Grated and chopped fine |
| 30.00 | qt | Garlic fresh crushed |
| 30.00 | ml | KNORR Sweet Chilli Sauce 6 x 2L |
| 125.00 | ml | KNORR Honey & Soy Sauce 6x2L |
| 15.00 | ml | Oil, Sesame |
| 500.00 | g | Prawns, peeled and deveined and butter flied |
| 500.00 | g | Noodles, egg cooked |
| 100.00 | ml | KNORR Honey and Mustard Salad Dressing 6 x 1L |
| 5.00 | pc | Onions, spring sliced thin diagonally |
| 30.00 | ml | Coriander, fresh (Cilantro) chopped |
| 100.00 | g | Pepper, red diced |
| 100.00 | g | Snow peas/ Mange tout 1/2 diagonally |
| 20.00 | ml | Lime juice fresh squeezed |
| 10.00 | ml | ROBERTSONS Exotic Thai |
Preparation
1. Place prawns and Robertson’s Honey & Mustard dressing in bowl and leave to marinate for 10 minutes
2. Mix together ginger, garlic, Knorr Honey & Soy sauce, Knorr Sweet Chili sauce, Sesame oil, Lime juice, and Robertson’s exotic Thai seasoning. Mix well with whisk.
3. Pour dressing over cooked Egg noodles. Add diced pepper, mange tout, spring onion and chopped coriander.
4. Toss well to mix all ingredients together.
5. In a hot pan add a bit of oil and quickly fry prawns over high heat till only just cooked taking care not to over cook.
6. Arrange noodle salad in centre of plate or serving bowl and arrange cooked prawns on top.
7. Prawns and noodles can be served hot or cold as desired.
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