Prawn and peanut noodle salad

A quick and delicious Vietnamese-inspired salad recipe with a nutty no-cook satay sauce. This salad is so refreshing and full of flavour which makes it perfect for a summertime lunch or dinner. Adjust the seasonings to match your taste by adding more chilli for an extra kick, or whatever vegetables you have in the fridge!

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Serves 4-6

Gluten-free

Dairy-free

Ingredients

For the satay:

200g peanut butter
50g coconut milk
1 tbsp fish sauce
1 tbsp soy sauce (Tamari for gluten-free)
1 tbsp honey
1 tsp chilli flakes (optional)

For the prawns:

20 raw king prawns
1 tbsp vegetable oil
1 tsp chilli flakes
½ lime

For the salad:

200g vermicelli noodles
Handful of mangetout, finely sliced
1 carrot, finely sliced
1 courgette, finely sliced
1 red pepper, finely sliced
1 gem lettuce, finely sliced
1 red chilli, finely diced
1 spring onion, sliced
Small handful of coriander, roughly chopped

To serve:

Black and white sesame seeds

Cooking instructions

Begin by making the satay sauce. Add all the ingredients to a bowl and whisk to combine. Give the sauce a try and adjust the seasoning to your desired taste. If the sauce is too thick, you can add a little water to loosen it down.
In another bowl, add the prawns with half the oil and chilli flakes. Stir well.
Add the remaining oil to a frying pan over a high heat. Add the prawns and cook for 2-3 minutes, or until cooked through, opaque and pink all over. Squeeze over the lime and set aside.
Cook the noodles as per the packet instructions, then place them straight into ice-cold water. Drain and add to a large bowl with the sliced veg and pour over the satay sauce. Give it a really good mix then top with the cooked prawns.
Sprinkle with sesame seeds and serve. Enjoy!

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