Prawn and tofu noodle salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 200g rice noodles
  
• 150g Bean Supreme Ginger & Soy tofu, cut in small cubes
  
• 150g precooked prawns, thawed if frozen
  
• 3 spring onions, chopped
  
• 2 cups cherry tomatoes, halved
  
• 100g Asian mushrooms, broken up
  
• 2 radishes, sliced
  
• 1 cup mixed vegetables (red capsicum and diced carrot)
  
• 2 tablespoons fresh coriandercilantroX, chopped
  
• ¼ cup peanuts, unsalted, chopped
  
• Dressing
  
• 2 limes, juice
  
• 1 lemon, juice
  
• 2 tablespoons fish sauce
  
• 2 cloves garlic, finely chopped
  
• 1 green chilli, finely chopped
  
• 2 teaspoons sugar

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Instructions

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1 Place noodles in a large bowl. Pour over boiling water to cover and leave to stand for 2-3 minutes. Drain and place in large serving bowl. Warm tofu with marinade in a pan.

2 Add prawns, tofu and salad vegetables to noodles and toss together. Mix dressing together and add to noodles. Toss. Serve with coriander and sprinkle of nuts.

Variations

Make it gluten free: Check tofu and fish sauce are gluten free.

Nutrition info (per serve)

Calories 375 cal

Kilojoules 1570 kJ

Total fat 8 g

Saturated fat 1 g

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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.

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First published: Dec 2013

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