Prawn and Kelp Noodle Salad
Photography by Manja Wachsmuth.
Keep a packet of these gluten-free shelf-staple noodles in the pantry and use as a base for salads, Asian soups and stir fries.
Serves: 4
INGREDIENTS
400 grams raw, peeled prawns
2 tablespoons olive oil
1 tablespoon sesame seeds
½ a bag kelp noodles*
1 cup frozen edamame beans, cooked
2 spring onions, sliced thinly
1 long red chilli, sliced thinly
1 medium carrot, julienned
1½ cups shredded red cabbage
¼ cup roasted cashew nuts or peanuts
good handful coriander
Dressing
3 tablespoons olive oil
½ teaspoon sesame oil
finely grated zest and juice ½ an orange
1 clove garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Heat the oil in a sauté pan and when hot add the prawns. Season and sprinkle over the sesame seeds. Sauté until the prawns are just cooked through. Cool.
Put the noodles in a large bowl and pull them apart with your fingers to separate the strands. Rinse under cold water then drain well.
Dressing: Whisk all the ingredients together in a large bowl and season.
To assemble: Add all the ingredients, including the prawns, to the dressing and toss well to coat.
Divide the salad between bowls.
Related Content
![Duck and Noodle Salad with Sweet Chilli Dressing]()
RecipeDuck and Noodle Salad with Sweet Chilli Dressing
Article by Claire Aldous![Soba Noodle Salad with Miso & Sesame Dressing]()
RecipeSoba Noodle Salad with Miso & Sesame Dressing
Article by Kelly Gibney![Tuna and Noodle Salad with Coriander and Cashew Nut Relish]()
RecipeTuna and Noodle Salad with Coriander and Cashew Nut Relish
Article by Claire Aldous![Buckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing]()
RecipeBuckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing
Article by Claire Aldous
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!