This super-speedy salad comes together in just 15 minutes, making it ideal for summer weeknights or a fuss-free side to a weekend barbecue. Make life easier by looking for frozen pre-shelled edamame beans at your Asian grocer to make the prep a breeze.
Sticky Honey Prawn Noodle Salad
100g (3.5 oz) dried rice vermicelli noodles
1 tbsp sesame oil
2 garlic cloves, finely chopped
1 long red chilli, finely sliced
300g (10.5 oz) peeled and deveined prawns, tails intact
2 tbsp soy sauce
3 tbsp honey
1 tsp cornflour (cornstarch), mixed with 1 tsp water
2 cups finely sliced Chinese cabbage (also known as wombok)
1 cup shredded or julienned carrot
100g (3.5 oz) cooked and shelled edamame beans
1 cup Asian herbs (e.g. mint, Thai basil, coriander/cilantro)
1/3 cup Marion’s Kitchen Vietnamese-style Tangy Dressing
2 tbsp crispy fried shallots
- Soak the noodles in hot water for 3-4 minutes or until just tender. Drain and use scissors to cut into more management lengths. Set aside to cool.
- Heat the sesame oil in a wok or large frying pan over high heat. Add the garlic and chilli and stir-fry for 10 seconds until fragrant. Next, add the prawns and stir-fry for half a minute or until the prawns are pink and opaque. Then add the soy sauce and honey, stir-frying to combine. Now go in with the cornflour mixture and stir-fry for another half a minute or until the sauce is thick and glossy. Turn off the heat and set aside.
- Mix the cooked noodles, cabbage, carrot, edamame beans, herbs and the Vietnamese-style Tangy Dressing together in a large bowl until well combined. Transfer to a serving plate and top with the sticky honey prawns. Sprinkle over the fried shallots and serve.
