Peanut butter & prawn noodle salad

Peanut butter is the secret ingredient in our Asian-style prawn salad. This budget meal takes just 15 minutes to make, so it's ideal for busy weeknights

Prep:10 mins
Cook:5 mins

Serves 4
Easy

Nutrition per serving

kcal 516
fat 27g
saturates 4g
carbs 41g
sugars 5g
fibre 7g
protein 23g
salt 1.9g

Ingredients

250g thin egg noodles
130g crunchy peanut butter
2 tbsp soy sauce
3 tbsp chilli oil, plus extra to serve
1 lime, juiced, plus wedges to serve
150g cooked king prawns
1 large carrot, peeled and grated
1 small bunch coriander leaves, roughly chopped
4 spring onions, sliced
2 handfuls chilli prawn cracker (optional)

Method

Cook the noodles according to pack instructions. Drain and leave to cool a little.
Put the peanut butter in a microwave-proof bowl with 2 tbsp water. Mix and put in the microwave on high for 30 seconds to loosen. Add the soy sauce, chilli oil and lime juice to the peanut butter to make a dressing. Toss the noodles in the dressing, season and spread out on a sharing platter.
Top with the prawns, carrot, coriander and spring onions, toss it all together, then break the prawn crackers, if using, and sprinkle over the top. Let people help themselves at the table, and serve with extra lime wedges and chilli oil drizzled over.