Prawn and tofu noodle salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

First published: Dec 2013

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

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

Instructions

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 375cal

Kilojoules 1570kJ

Protein 17g

Total fat 8g

–Saturated fat 1g

Carbohydrates 60g

–Sugars 16g

Dietary fibre 4g

Sodium 770mg

Calcium 290mg

Iron 3.5mg

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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