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Spicy Noodle Salad    CD   ACC   30mins

Serves     Cold   Seafood   Shellfish   Vegetables  Pasta    Herbs  Salads     Accompaniment  



200g/7oz Mangetout, topped and tailed

1 Yellow Capsicum, deseeded and

thinly sliced

200g/7oz Rice Noodles

8 Spring Onions, sliced diagonally

250g/9oz Peeled Prawns

For the Dressing

2 Stems Lemongrass, cut into chunks

7.5cm/3 inch Fresh Ginger, peeled and sliced

A large handful of coriander leaves, chopped

Juice of 2 Limes

4 tbsp Vegetable Oil

2 tbsp Sesame Oil

3 tbsp Soy Sauce




1. Place the mange tout into a saucepan of boiling water, bring back to the boil, then reduce the heat and simmer for 3 minutes.


2. Take the mange tout off the heat. Add the pepper and noodles. Leave to stand for 2 minutes, transfer to a colander, drain and rinse.


3. Place all the ingredients for the dressing in a food processor or blender. Blend just long enough to make a thick, chunky dressing. Alternatively, chop or grind the dressing ingredients with a pestle and mortar.


4. Trim, rinse and dry the spring onions. Cut them diagonally into 1cm (1/2 inch) pieces and put them into a serving bowl. Add the prawns and the noodle mixture, pour in the dressing and mix well. Serve chilled.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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