Orange & Prawn Noodle Salad
Ingrediënten
- 2 tablespoons sesame seeds
- 300 g rice noodles
- 2 oranges
- 300 g cooked peeled king prawns
- 100 g watercress
- 1 red onion finely sliced
- 3 tablespoons gluten-free sweet chilli dipping sauce
- juice of 1 lime
- 2 Little Gem lettuces leaves separated
Instructies
- Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.
- Set aside.
- Cook the rice noodles according to the packet instructions, then refresh under cold running water.
- Segment the oranges over a bowl to catch the juice.
- Transfer the noodles to a large bowl, add the orange segments, prawns, watercress and onion and mix together.
- Add the sweet chilli sauce and lime juice to the orange juice and whisk together.
- Pour over the noodle mixture and toss together.
- Arrange the lettuce leaves on a large serving plate or 4 individual plates and top with the noodle salad.
- Sprinkle with the toasted sesame seeds and serve.
Notes / Tips / Wine Advice:
For prawn cocktail,
mix together the grated rind of 1 orange, 4 tablespoons gluten-free mayonnaise and 1 tablespoon gluten-free tomato ketchup in a small bowl. Shred ½ small iceberg lettuce and divide between 4 glass bowls. Top with 400 g cooked peeled prawns, then pour over the mayonnaise. Serve sprinkled with 1 tablespoon toasted flaked almonds and 1 tablespoon chopped coriander.Calories per serving 237
Nutritional Information
Calories: 459 kcal
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