Noodle salad with prawns and spicy peanut butter dressing

We had the first nice day in ages on Saturday and I felt like making something summery. This is a really nice salad (courtesy of Ina Garten but slightly changed by me with the addition of prawns) that doesn’t take up too much of your time and tastes wonderful! The salad is supposed to be warm.

Ingredients for the salad:

Salt
1/2 pound thin spaghetti or Chinese egg noodles
1 pound of raw tiger prawns
1 pound sugar snap peas
1 cup olive oil
¼ cup rice wine vinegar
1/3 cup soy sauce
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided into 2 and 1
½ cup smooth peanut butter
1 red peppers, cored and seeded, and thinly sliced
4 spring onions (white and green parts), sliced diagonally
1 red chilli, finely sliced
a handful of basil, roughly chopped

Marinade for the prawns:

1 tablespoon of honey
1 tablespoon of soy sauce
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon of olive oil
1 tablespoon of ketchup

Cook your noodles according to the package directions. Drain and set aside.
Cook the sugar snaps in boiling water for about four or five minutes until they are tender but still have bite. Take them out of the water when they are done and throw them into a bowl with ice water to stop them from cooking any more. Drain.
In a bowl, combine all ingredients for the prawn marinade, add the prawns and stir. Make sure all prawns are covered by the marinade.
For the salad dressing, whisk together the oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter.
Combine the noodles, sugar snap peas, peppers, chilli and spring onions in a large bowl. Pour the dressing over the noodle mixture.
Heat up a frying pan and fry the prawns until they are pink on both sides. Add the marinade for the last half a minute, then empty the pan into the noodle salad.
Add the remaining 1 tablespoon of sesame seeds and the basil and toss together. Enjoy!
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