Chili & Ginger Prawn Noodle Salad with Yuzu Ponzu by @wholefoodsuk

30 min
Medium

4 servings

🦐

Raw king prawns

🫚

Ginger

🧄

Garlic

🌶️

Birdseye chili

🌿

Lemongrass

🍜

Rice vermicelli noodles

🥭

Mango

🧅

Banana shallot

🌿

Coriander

🧅

Spring onion

Mooli

🥕

Carrot

Yuzu ponzu dressing

🍶

Vinegar

🍬

Sugar

🧂

Salt

🧈

Butter

🥬

Leeks

  1. Salt

    Quick-pickle the shredded mooli and carrot in vinegar, sugar, and salt.

  2. Drain

    Soften the vermicelli noodles in boiling water, then drain and cool.

  3. Toss

    Toss the noodles, mango, shallot, coriander, pickled mooli and carrot, and yuzu ponzu dressing together.

  4. Add

    Add the prawns to the pan and leave them to colour.

  5. Add

    Add the chili and garlic to the prawns.

  6. Add

    Add a generous knob of butter to the pan.

  7. Add

    Add the sliced leeks to the pan.

  8. Cook

    Cook for a few minutes.

  9. Flash-fry the prawns in a hot wok with chili, garlic, and ginger until pink.

  10. Serve

    Serve the prawns warm over the chilled noodle salad.

Chili & Ginger Prawn Noodle Salad with Yuzu Ponzu by @wholefoodsuk

30 min
Medium

4 servings

🦐

Raw king prawns

🫚

Ginger

🧄

Garlic

🌶️

Birdseye chili

🌿

Lemongrass

🍜

Rice vermicelli noodles

🥭

Mango

🧅

Banana shallot

🌿

Coriander

🧅

Spring onion

Mooli

🥕

Carrot

Yuzu ponzu dressing

🍶

Vinegar

🍬

Sugar

🧂

Salt

🧈

Butter

🥬

Leeks

Preparation Steps

  1. Step 1/10

    Quick-pickle the shredded mooli and carrot in vinegar, sugar, and salt.

    Mooli
    🥕Carrot
    🍶Vinegar
    🍬Sugar
    🧂Salt
    🥣Mixing bowl

  2. Step 2/10

    Soften the vermicelli noodles in boiling water, then drain and cool.

    🍜Rice vermicelli noodles
    🧺Colander

  3. Step 3/10

    Toss the noodles, mango, shallot, coriander, pickled mooli and carrot, and yuzu ponzu dressing together.

    🍜Rice vermicelli noodles
    🥭Mango
    🧅Banana shallot
    🌿Coriander
    Mooli
    🥕Carrot
    Yuzu ponzu dressing
    🥣Mixing bowl

  4. Step 4/10

    Add the prawns to the pan and leave them to colour.

    🦐Raw king prawns
    🥢Tongs

  5. Step 5/10

    Add the chili and garlic to the prawns.

    🌶️Birdseye chili
    🧄Garlic
    🥢Tongs

  6. Step 6/10

    Add a generous knob of butter to the pan.

    🧈Butter

  7. Step 7/10

    Add the sliced leeks to the pan.

    🥬Leeks

  8. Step 8/10

    Cook for a few minutes.

  9. Step 9/10

    Flash-fry the prawns in a hot wok with chili, garlic, and ginger until pink.

    🦐Raw king prawns
    🌶️Birdseye chili
    🧄Garlic
    🫚Ginger
    🥢Tongs

  10. Step 10/10

    Serve the prawns warm over the chilled noodle salad.

    🦐Raw king prawns
    🍜Rice vermicelli noodles
    🥭Mango
    🧅Banana shallot
    🌿Coriander
    Mooli
    🥕Carrot
    Yuzu ponzu dressing

Composition

Ingredients

Types

Seafood, Vegetables, Spices, Herbs, Grains, Fruits, Condiments, Sweeteners, Dairy

Ingredients

Raw king prawns, Ginger, Garlic, Birdseye chili, Lemongrass, Rice vermicelli noodles, Mango, Banana shallot, Coriander, Spring onion, Mooli, Carrot, Yuzu ponzu dressing, Vinegar, Sugar, Salt, Butter, Leeks

Notes

Ginger (minced), Mango (semi-hard, shredded), Spring onion (fresh), Mooli (quick-pickled, shredded), Carrot (quick-pickled, shredded), Vinegar (for the quick-pickle), Sugar (for the quick-pickle), Salt (for the quick-pickle), Butter (a generous knob, for the pan), Leeks (sliced)

Allergens

Crustaceans, Gluten, Soy, Sulphites, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 48g, Fat: 10g, Fiber: 3g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 480mg, Iron: 1.8mg, Calcium: 60mg, Selenium: 28mcg

Vitamins

Vitamin C: 35mg, Vitamin A: 450mcg, Vitamin B12: 1.2mcg, Folate: 40mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Knife, Chopping board, Colander, Tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@wholefoodsuk

Origin

Cuisine

to inform

Geographic

United Kingdom, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1 day (Store prawns and noodle salad separately in airtight containers,Best eaten fresh as prawns are cooked just before serving,Dressed salad will soften and prawns lose texture on reheating), raw prawns (uncooked) : 1-2 days (Keep refrigerated below 5°C,Use fresh thawed prawns promptly, do not refreeze)