© J Sainsbury plc 2020
15-minute prawn satay noodle salad
Peanut butter fans will love this healthier 15-minute prawn noodle salad recipe tossed in a peanut butter, soy sauce and runny honey dressing. Fresh yellow pepper, cucumber and carrot add a beautiful crunch while the red chilli gives a spicy kick
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Ready in 15 minutes
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Cooking time 3 minutes
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Prep time 12 minutes
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Serves 4
Ingredients
- 150g instant rice noodles
- 75g peanut butter
- 1 lime, juiced
- 1 tbsp rice wine vinegar
- 1 tbsp runny honey
- 1 tbsp soy sauce
- 2 x 150g cooked king prawns
- 1 yellow pepper, finely sliced
- ½ cucumber, seeds removed and cut into half moons
- 1 carrot, peeled and julienned
- 4 spring onions, diagonally sliced
- 1 red chilli, seeds removed and finely diced
- 14g mint, finely chopped
Method
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1
Cook the noodles according to the instructions on the packet. Meanwhile, combine the peanut butter, lime juice, rice wine vinegar, honey and soy. Gradually whisk in 100ml warm water until you have a loose, runny consistency.
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2
Drain the noodles and rinse in cold water. Add to a large bowl along with the cooked prawns, all of the chopped vegetables and the chopped mint. Drizzle over the peanut butter dressing and toss until coated. Divide between serving bowls and garnish with the remaining mint leaves.
