Glass noodle salad with prawns and peanuts

Sometimes, even in the middle of winter, I fancy a meal that tastes like summer. This glass noodle salad with prawns does just that: lime freshens up the peanut dressing, alongside edamame, carrots and plenty of coriander.

Peanut-lime dressing for the noodles

Peanut butter and lime juice form the base of the dressing. A little water makes it smooth enough to coat the glass noodles. I add it gradually so the dressing does not become too thin.

Preparing the prawns and edamame

This recipe uses raw peeled prawns, which are fully cooked before mixing with the noodles. Use shelled edamame and cook according to the packet instructions. The carrots, spring onions and garlic are gently cooked in sesame oil.

Easy recipe

Glass Noodle Salad with Prawns and Peanuts

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Glass noodle salad with prawns, edamame and peanuts in a creamy peanut-lime dressing. A fresh, easy recipe for two, ready in 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 100 gglass noodles, dry weight
• 150 gshrimp, raw peeled weight
• 1carrot, about 60 g
• 2scallions, about 30 g total
• 100 gedamame, shelled
• 15 gpeanuts
• 20 gcilantro
• 1lime, juice only, about 30 g juice
• 2 tbsppeanut butter
• 1 clovegarlic
• 1 tspsesame oil
• salt, pepper

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Instructions

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1. Prepare the glass noodles according to the packet instructions, drain well and set aside. Cook the shelled edamame fully according to the packet instructions and drain.
2. Thaw the prawns if needed and pat dry. Cook them fully in gently simmering water until the flesh is opaque and firm throughout, then drain.
3. Peel the carrot and cut into fine strips, slice the spring onions and finely chop the garlic. Warm the sesame oil in a frying pan over a medium heat. Gently cook the carrot for about 8–10 minutes, adding the spring onions and garlic towards the end.
4. Juice the lime. Stir the lime juice into the peanut butter, then add water a little at a time until the dressing is creamy and easy to toss with the noodles. Season with salt and pepper.
5. Toss the glass noodles with the dressing, edamame, cooked vegetables and prawns. Roughly chop the peanuts and cut the coriander. Scatter over the salad and serve lukewarm or cooled.

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Nutrition per serving

Calories

495 kcal

Protein

27.7 g

Carbohydrates

59.5 g

Sugar

4.2 g

Fat

18.2 g

Saturated fat

3 g

Fibre

5.4 g

Salt

0.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

Kitchen tip

Add water to the peanut dressing a little at a time until it coats the noodles easily. Glass noodles absorb liquid as they stand, so loosen the salad with a small splash of water before serving if needed.