Prawn and noodle salad

Name: Prawn and noodle salad
Yield: 4
Ingredients: 3 Tbsp Light soy sauce; 2 Tbsp Canola oil; 2 Tbsp Lemon juice; 2 tsp Fresh ginger, grated; 2 Garlic cloves; 100 g Vermicelli, or rice stick noodles (Main); 6 cm Telegraph cucumbers, in length; 1 Red onion, small, finely sliced; 3 cups Mesclun leaves; ½ cup Fresh coriander; 20 Prawns, large, shelled, deveined and cooked (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

VIEW PROFILE

Celebrate Chinese New Year with this prawn and noodle salad dish - Prawns symbolizing liveliness and noodles representing longevity (never cut them).

Soy dressing

3 Tbsp	Light soy sauce
2 Tbsp	Canola oil
2 Tbsp	Lemon juice
2 tsp	Fresh ginger, grated
2	Garlic cloves

Salad

100 g	Vermicelli, or rice stick noodles (Main)
6 cm	Telegraph cucumbers, in length
1	Red onion, small, finely sliced
3 cups	Mesclun leaves
½ cup	Fresh coriander
20	Prawns, large, shelled, deveined and cooked (Main)

Directions

Whisk the ingredients for the dressing in a small bowl.
Cook the noodles according to the packet instructions. Drain and rinse under cold running water. Drain and pat dry.
Halve the cucumber lengthwise, scoop out the seeds, then slice into 5mm pieces. Combine in a large bowl or on a platter with the mesclun, onion, coriander and noodles. Top with the prawns.
Just before serving, drizzle with a little dressing and toss to coat.