Prawn and tofu noodle salad
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 coriander, chopped
1/4 cup peanuts, unsalted, chopped
2 limes, juice
1 lemon, juice
2 tablespoons fish sauce
2 cloves garlic, finely chopped
1 green chilli, finely chopped
2 teaspoons sugar
Total fat 8g
Saturated fat 1g
Dietary fibre 4g
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.
Make it gluten free: Check tofu and fish sauce are gluten free.
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Hanu de Jong
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