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Turmeric Noodles:

  • Noodles, egg 75.0 g
  • Oil, Sunflower 15.0 ml
  • Onions, spring 11.0 g
  • Coriander, fresh, chopped for garnish 12.0 g
  • Tumeric Noodles:
  • Onions (cut Chinese style) 50.0 g
  • Ginger (sliced) 3.0 g

Lemongrass, Chilli adn Lime Dressing:

  • Lemon grass 10.0 g
  • Hellmann's Signature Vinaigrette 75.0 ml
  • Red chilli 1.0 g
  • Lime juice 15.0 ml
  • Brown sugar 2.0 ml
  • Lemongrass, Chilli adn Lime Dressing:

Garlic Prawns:

  • Butter 30.0 g
  • Garlic Prawns:
  • Prawns, peeled and deveined 150.0 g
  • Roasted garlic puree 7.0 ml
  1. Turmeric Noodles:

    • Pour boiling water over the noodles and allow to stand for 30 minutes.
    • In a saucepan, heat the oil. Add the onion petal and cook till soft.
    • Add the ginger and turmeric and cook out for 4-5 minutes. You might have to add a little water to the pan so as to cook turmeric and not to burn.
    • Drain the noodles and add to the pot, stir and keep warm.
    • Add the spring onions and coriander.
  2. Lemongrass, Chilli adn Lime Dressing:

    • In a bowl, add the lemongrass and Hellmann's Vinaigrette and mix with spoon, allowing flavours to infuse.
    • After 10 minutes, strain. Reserve liquid.
    • Add chilli, lime juice and sugar to be the infused Hellmann's Signature Vinaigrette.
  3. Garlic Prawns:

    • In a pan, heat the butter and add the prawns.
    • Add the garlic and baste the prawns until fully cooked. Remove the prawns f rom the pan and pour the remaining juices into the noodles,
  4. To assemble:

    • Pour the Hellmann's Lemongrass, Chilli and Lime Dressing into the warm turmeric noodles.
    • Place noodle salad in a bowl, top with garlic prawns.
    • Garnish with grilled lime wedge and coriander.