Serves:4
Preparation time:15 minutes
Cooking time:2 minutes to boil the noodles
Ingredients:
Vermicelli Salad:
- 250g Chang's Vermicelli Rice Noodles
- 12-16 cooked, peeled king prawns (tails intact)
- 1 large carrot, cut into thin matchsticks
- 1 cucumber, cut into thin matchsticks
- 1 red capsicum, sliced thinly
- 2 green onions, sliced thinly
- ¼ cup Vietnamese mint, finely chopped
- ¼ cup coriander leaves
- Chilli Flakes or Fresh Chilli
Dressing:
- ½ cup Chang's Crispy Noodle Salad Dressing
- 2 tablespoons lime juice
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 1 tablespoon Chang's Sesame Oil
- 2 teaspoons Chang's Original Fish Sauce
- 2 garlic cloves, minced or finely chopped
Garnish:
Chang's Original Fried Noodles, Chang's Gluten Free Fried Noodles or Chang's Crunchy Fried Noodles.
Method:
- Clean and prepare all salad ingredients.
- Boil Vermicelli Noodles, drain and run under cold water to cool down. Drain again and place noodles in a large serving bowl.
- Combine and whisk dressing ingredients and pour over the noodles. Toss to evenly coat.
- Add the salad ingredients to the noodles and toss well to combine. Garnish with Chang's Fried Noodles and serve.
Chang's products used in Prawn Summer Noodle Salad
Recipe Tags (categories) for Prawn Summer Noodle Salad
- Recipes
- Seafood
- Main Meals
- Soup and Salad
- Salad
- Noodles Ingredient
- Summer BBQ
- Quick and Easy
- Festive
- Christmas
- Chinese New Year
- Gluten-Free
- Spring
- Summer
- Chang's Crispy Noodle Salad Dressing
- Chang's Crunchy Fried Noodles
- Chang's Gluten Free Fried Noodles
- Chang's Gluten Free Tamari Light Soy Sauce
- Chang's Original Fish Sauce
- Chang's Original Fried Noodles
- Chang's Sesame Oil
- Chang's Vermicelli Rice Noodles
