Chilli Prawn And Bean Thread Noodle Salad Recipes

Steps:

• Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
• Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
• Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.

Steps:

• Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
• Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
• Serve on lettuce leaves with cilantro leaves garnishing the top.

Steps:

• Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
• Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
• Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

Steps:

• Shell and devein the prawns leaving the tails intact.
• Combine the prawns with the lemon juice, sauce, chillies and sugar in a large bowl.
• Place noodles in large heatproof bowl and cover with boiling water, stand until tender; drain.
• Combine noodles and mint with prawn mixture.

Steps:

• Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain and discard the water. Cut into 3" lengths and set aside.
• Heat 1 TB oil in large skillet or wok. Add garlic and scallions, saute a few seconds until fragrant. Add beef and carrots, stir fry till beef is cooked.
• Add all remaining ingredients EXCEPT sesame oil and let cook together gently for about 5 minutes.
• Add the drained noodles and sesame oil and cook 5 more minutes.
• Serve at once.

Steps:

• Soak skewers in cold water.
• Peal and devein prawns leaving the the tails intact.
• Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
• Add the prawns and refrigerate for 30 minutes.
• Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
• Thread prawns onto skewers.
• Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
• Serve with mango salad and lime wedges.

Steps:

• Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.
• Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.
• When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only - just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.

Steps:

• Bring the first five ingredients to a boil remove from heat. Cover and let steep for 10 minutes.
• Add chicken breast and simmer until chicken is cooked through, about 35 to 45 minutes.
• Remove to plate. Cut into 1 inch cubes when cooled enough to handle.
• Cook remaining broth down to measure 3/4 cup . If less than 3/4 cup remains, add enough water to make 3/4 cup.
• Cook bean thread noodles. Rinse and drain.
• Place well drained noodles into a serving bowl. Top with chicken, cucumbers, onions and peanuts. Drizzle remaining broth/sauce over the top and toss.
• Chill and serve.
• We like onions so I add more. We also like the crunch of the peanuts but you can add as many or as few as you like.

Steps:

• Bring a pot of water to boil.
• Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent.
• Drain water and rinse with cold water.
• Allow to drain.
• In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds.
• Stir to finish dissolving the sugar. Add the sesame oil.
• In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine.
• Taste for seasoning and correct. For a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving.

Steps:

• Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
• Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
• Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
• Add noodles and stir until well mixed. Taste and adjust if necessary.
• Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
• Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

Steps:

• Boil chicken with water and ginger until tender. Reserve the liquid. Soak noodles in warm water for a few minutes until soft. Cut chicken into bite-size pieces. In large skillet, saute garlic in oil; add onion, celery and carrots and cook until tender. Gradually add chicken, noodles and liquid a little bit at a time. Add salt, pepper and soy sauce. Garnish with green onions.

Steps:

• Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
• Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
• Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.

Steps:

• Pour boiling water over the noodles to cover, leave for 4 mins, then cool under cold running water. Drain well. Mix the sugar snaps, carrots, spinach, noodles and prawns in a shallow bowl. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together. Serve straight away.