Let’s face it – noodles take salads to a whole other level.
They are inevitably the first dish to go at any shared table situation, be it a BBQ, picnic or dinner party and so I thought it was time to share with you one of my favourites.
If you’ve been a follower of this blog for a while now, you’ll know that I’m all about….
This is how I eat, this is the type of food I cook for events, for loved ones and it’s the philosophy that’s embedded into every piece of work that I create for you.
Eating wholefoods can get tricky, it can be time-consuming, it can be wasteful and expensive when you need to buy a new ingredient for one recipe (is there anything more annoying?!!)
I always keep this in mind when creating and sharing recipes with you as I want you to find the ease and pleasure that I have in eating well, looking good and feeling great.
This recipe incorporates a few key elements because I’m all about re-purposing ingredients and dishes in other ways.
Not only is this easier and less wasteful though it’s efficient too.
Whether you’re cooking for one, two or 8!
For instance these prawns are literally the easiest and tastiest (even for a non-seafood person such as I), can be made in minutes and added to countless other meals.
The noodles may be leftovers from yesterday and I might even have half a carrot left in the fridge that need not be thrown away.
The dressing can be made in advance for this recipe and I often have it in the fridge from my go-to chicken rice paper roll recipe (sans chilli).
Essentially, this recipe is simple and tastes just as good the next day so make double and enjoy a tasty lunch at work tomorrow – all sorted and feeling great!
- 1 packet quality rice noodles (no preservatives)
- 2 handfuls peeled green prawns
- 2 garlic cloves, crushed
- ½ teaspoon chilli flakes
- 1 ½ tablespoons olive oil
- 1 cup red cabbage
- 1 large carrot
- 2 tablespoons coriander leaves
- 2 tablespoons fresh mint leaves (+1 tablespoon to serve)
- 1 lime, cut into wedges to serve
- 1½ tablespoons lime juice
- 1½ tablespoons maple syrup
- 1½ tablespoons tamari (GF and less refined soy sauce)
- Cook rice noodles according to instructions on packet
- Heat a griddle or frypan on medium-high heat
- Coat prawns well with crushed garlic, chilli flakes & olive oil
- Add to pan and cook for a few minutes each side, halve and set aside
- Wash & cut vegetables into long strips (a mandolin works a treat for this)
- Finely chop herbs
- Combine all ingredients to make dipping sauce
- Combine all ingredients in a large mixing bowl, coating well with the dressing
- Serve with extra mint and lime wedge
Enjoy the recipe and if you love it please share it far and wide. Inspiring and empowering each other to EAT WELL LOOK GOOD and FEEL GREAT