Warm Noodle Salad With Coriander Pesto And Prawns

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A flavoursome coriander pesto sauce filled with garlic, chilli and fresh ginger adds a wonderful tone to this noodle prawn salad.

All you have to do is throw all your ingredients of Warm Noodle Salad With Coriander Pesto And Prawns

  1. 1 tablespoon fresh coriander, chopped
  2. 1 cup fresh coriander, lightly packed plus extra to serve
  3. 2 teaspoons fresh ginger, finely grated
  4. 2 garlic cloves, crushed
  5. 2 fresh red chillies, deseeded, finely chopped
  6. 1 teaspoon brown sugar
  7. 1 tablespoon lime juice
  8. 1 1/2 olive oil
  9. 160g dried egg noodles
  10. 400g green prawns, peeled, tails intact
  11. 250g red cabbage, shredded
  12. 1 large carrot, grated
  13. 100g snow peas, sliced
  14. 1 cup bean sprouts, trimmed
  15. oil spray

The instruction how to make Warm Noodle Salad With Coriander Pesto And Prawns

  1. Process coriander root, leaves, ginger, half the garlic and half the chilli in a food processor until finely chopped. Add sugar, lime juice and oil and process until combined.
  2. Meanwhile, cook noodles in a saucepan of boiling water, following packet instructions, or until tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
  3. Toss prawns in a bowl with remaining garlic and chilli. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning, for 2-3 minutes or until golden and cooked through.
  4. Combine cabbage, carrot, snow peas, sprouts, noodles and prawns in a large bowl. Add coriander pesto and toss to combine. Sprinkle with extra coriander leaves to serve.

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