This light Asian salad recipe is full of healthy ingredients, and the noodles will leave everyone pleasantly full.
Serves 4
Ready in 20 minutes
Per serving:
289kcals
7.5g fat (1.5g saturated)
30g protein
26.9g carbs
4.2g sugar
4.9g salt
1. Heat a dry frying pan over a medium-high heat. Add the sesame seeds and stir for 3-4 minutes, until lightly toasted. Transfer to a bowl and leave to cool. Whisk together the ingredients for the dressing.
If you can't get rice wine vinegar, use the same amount of white wine vinegar mixed with a little caster sugar to sweeten it.
2. Bring a large pan of salted water to the boil. Meanwhile, top and tail the French beans and cut them in half lengthways. Cut the mangetout in half lengthways, too. Drop the beans into the pan and cook for 3 minutes, until just tender. Remove with a slotted spoon and refresh under cold water. Add the mangetout and cook for 2 minutes. Remove with a slotted spoon, then drain and refresh as before.
3. Add the noodles to the pan and cook for 4 minutes or until just al dente. Drain and set aside to cool.
4. Mix the beans, mangetout, noodles, prawns, most of the sesame seeds and the chilli together in a large bowl. Add the dressing and toss together well. Sprinkle with the rest of the sesame seeds just before serving.
© delicious. magazine
An aromatic New Zealand Sauvignon Blanc makes a vibrant and stylish partner for this dish.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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