Ginger prawn noodle salad
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Tangy, fresh, full of herbs – this noodle salad will convert even the most committed salad dodger and once you've got the chopping sorted it's the work of minutes.
By Justin Tsang
Ingredients
For the spring onion oil
- 2 spring onions, thinly sliced
- 50g/1¾oz fresh root ginger, peeled and thinly sliced
- 3 garlic cloves, grated
- 2 bird’s-eye chillies, sliced
- 3 tbsp vegetable oil
For the dressing
- 1 tbsp toasted sesame oil
- 1 tbsp granulated sugar
- 2 limes, zest of 1 lime and juice of 2 limes, plus extra juice if needed
- 3 tbsp light soy sauce, plus extra if needed
- 2 tbsp dark soy sauce, plus extra if needed
- 1 tsp fish sauce
- pinch MSG
- pinch salt
- 1 tbsp sesame seeds, toasted
- freshly ground black pepper
For the salad
Method
Mix the spring onions, ginger, garlic and chillies in a large bowl.
Heat the vegetable oil in a frying pan over a high heat until just smoking. Pour the oil into the bowl to scorch the aromatics and mix to combine.
To make the dressing, add all of the dressing ingredients to the bowl of spring onion oil. Stir until the sugar has dissolved. Season with a few cracks of black pepper.
To make the salad, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes, or according to packet instructions. Drain well then add to the dressing bowl. Mix to fully coat the noodles.
Put the cucumber, herbs, onion and prawns in the bowl and mix to combine. Taste and add more lime juice or soy sauce if needed – the salad should be salty and tangy. Serve immediately.
