Gingery shiitake noodles
Whatever you do, don’t cut your noodles – they represent long life!
Asian prawn & pineapple salad
Serves 4
Easy
Prep:
This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles
Skip to ingredients
- 1 small pineappleor 350g pineapple chunks
- 140g beansprout
- 250g cooked king prawn
- ½ cucumberpeeled, deseeded and sliced on the angle
- 200g cherry tomatoeshalved
- handful mintleaves, very roughly chopped
- 50g unsalted cashewtoasted if you like
For the dressing
Nutrition: per serving
- kcal202
- fat7g
- saturates1g
- carbs17g
- sugars14g
- fibre3g
- protein19g
- salt1.5glow
Method
step 1
Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
step 2
Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
