Prawn and Honeydew Noodle Salad with Soy Dressing

Ingredients

200 g vermicelli rice noodles
100 g snow peas, trimmed
100 g sugar snap peas, trimmed, halved lengthways
1/2 cup (60 g) frozen peas
1/2 honeydew melon, seeded
2 Lebanese cucumbers, peeled into ribbons
1/2 cup mint leaves
500 g cooked prawns, peeled leaving tails intact, deveined

Soy dressing:

1/4 cup (60mL) light soy sauce
1 1/2 Tbs rice wine vinegar
3 tsp caster sugar
2 tsp finely grated ginger
2 tsp sesame oil
1 long red chilli, seeded, finely chopped (optional)

Method

Place noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes or until tender. Refresh under cold water. Drain well.

Place snow peas, sugar snap peas and peas in a separate heatproof bowl. Cover with boiling water. Set aside for 30 seconds or until heated through. Refresh under cold water. Drain well.

To make the soy dressing, whisk the soy sauce, vinegar, sugar, ginger, oil and chilli, if using, in a small bowl.

Use a melon baller to scoop balls from the melon. Divide the noodles evenly among serving plates. Top with the pea mixture, melon balls, cucumber, mint and prawns. Drizzle with the dressing.

Credits: Coles

Photo Credits: Coles