Grilled prawns with snow peas, asparagus and noodle salad

Author: Sprout

Photographer: Mark O'Meara

This easy Japanese-inspired prawn and noodle recipe makes a great mid-week, low-calorie dinner that is high iron and fibre.

Serves: 4

Time to make: 28 mins

Hands-on time: 20 mins

Ingredients

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180g soba noodles or rice noodles
200g snow peas, trimmed
1 bunch asparagus, sliced into 3cm lengths
4 large radishes, halved, thinly sliced
2 celery stalks, finely sliced diagonally
3 spring onions, finely sliced diagonally
olive spray oil
400g large peeled green prawns
Dressing
1 ½ tablespoons reduced-salt soy sauce
2 ½ tablespoons rice wine vinegar
1 tablespoon castor sugar
1 teaspoon sesame oil
1 tablespoon sesame seeds, to serve

Instructions

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1 Prepare noodles according to packet instructions. Add snow peas and asparagus for last minute of cooking time. Blanch until tender. Drain noodles and veges. Refresh under a little cold water and drain again. Place noodles and veges in a large salad bowl with radishes, celery and spring onions.

2 Spray a large grill pan with olive oil and set over high heat. Add prawns and cook for 1 minute per side, or until coloured.

3 To make dressing, place all ingredients in a small bowl and stir to combine. Add dressing to noodles and veges. Toss well to combine.

4 Pile noodle salad onto a large serving platter and top with grilled prawns. Sprinkle salad with sesame seeds and serve.

Variations

Make it gluten free: Check soy sauce and soba noodles are gluten free.
If you don’t enjoy seafood, you can replace the prawns in this recipe with lightly grilled strips of chicken or beef.

Nutrition Info (per serve)

Calories 365 cal

Kilojoules 1530 kJ

Protein 30 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 8 g

Sodium 610 mg

Calcium 220 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.