Noodle salad with shrimps

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Last saturday I was all wrapped up in baking the entire day… Yes, the entire day.. I started early in the morning with grocery shopping as I needed some ingredients for this lunch. Then I think I began with making the Daring Bakers challenge for this month (more on that on the 27th!), I made fresh bread for dinner that evening (which would have to be quick since Tom was gonna be playing Dungeons and Dragons with his buddies…. don’t ask!) and I prepared the dough for the buns I wanted to make on sunday morning. With all that baking going on I just think it only makes sense to have a nice and delicious and most importantly savory meal for lunch. Nooo more sweet stuff after all the baking sweetness!

Did I tell you that I looooooove noodles? First of all most of the noodle dishes we make are incredibly easy to put together for weeknights, they tend to be low in calories and very healthy too. The only thing that takes quite some time when we eat noodles is all the cutting that preceeds the actual stirfrying. Not so today; well, that is not entirely true as this little dish did involve some cutting but really not that much. Beansprouts are in no need of cutting, so the only thing left to cut was the cucumber and the springonions. Now how quick is that?

 

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I totally fell in love with this salad and I even ate more then I should have but it was just too good to leave behind. So if you’re in need of a light and delicious lunch, this is it! You can make it even lighter by using light coconutmilk. I didn’t… not a big fan of light stuff as it usually also means less flavor!

Noodle salad with shrimps

Yield: 4

Ingredients:

  • 140 gr Udon noodles
  • 3 tbsp of crunchy peanutbutter
  • 4 tbsp of coconut milk
  • 3 tbsp of sweet chili sauce
  • 1 cucumber, peeled, halved lengthways, deseeded and sliced
  • 3 spring onions, sliced
  • 300 gr beansprouts
  • 200 gr cooked peeled prawns

Directions:

Cook the noodles as per the packet instructions, then rinse thoroughly under cold water and drain. In a small saucepan melt together the peanut butter, coconut milk and sweet chili sauce, adding 1-2 tbsp of water to make it have the consistency so you can drizzle the sauce over the dish.

Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the spring onions.

Recipe by BBC Good Food

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Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

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