Best 6 Chilli Prawn And Bean Thread Noodle Salad Recipes

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD

Steps:

• Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
• Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
• Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
• Remove the prawns from the skillet onto a plate.
• Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
• Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
• Serve immediately.

SPICY PRAWN NOODLE SALAD

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.

CHILLI PRAWN AND BEAN THREAD NOODLE SALAD

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.

PRAWN SWEET CHILLI NOODLE SALAD

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.

BEAN THREAD SALAD

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.

BEAN-THREAD NOODLE AND VEGETABLE SALAD

Steps:

• Make dressing:
• In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
• Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
• In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.
• While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
• In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.