The perfect healthy lunch for the office or at home and made in 10 minutes!
A minimal effort/cooking lunch time recipe for you. I sometimes struggle with healthy lunches that I can prep on Sunday for the week ahead, so I decided to trial some out for you and came up with this creamy coconut prawn noodle salad! This is literally so easy, the only cooking involved is the noodles. The coconut dressing is laced with red chilli and tahini to give it that creamy satay style sauce, so tasty. I have used coconut cream instead of coconut milk in this recipe as its a little thicker for salad dressing - you can find it in Tesco. You can probably use coconut milk too but it won't have a thick consistency.
Total Cooking Time
10 Minutes
Ingredients (serves 1)
Dressing;
160ml Coconut cream
1/2 Red chilli (finely diced & deseeded or seeds kept in if you like it spicy)
1 tbsp Tahini
1 tbsp Soy sauce
1/2 tbsp Fish sauce
1 tbsp sesame oil
Noodles;
1 x nest Rice noodles
1 x handful Spinach (roughly sliced)
1 x Carrot (grated)
1 x Spring onion (sliced)
70g Cooked king prawns
1 x handful Roasted peanuts
Juice of 1/2 lime (optional)
Method
Cook the rice noodles as per pack instructions, once cooked drain and drizzle with a little sesame oil and set aside.
Mix together all of the dressing ingredients until fully combined.
Chop the spinach, carrot and spring onions and add to the noodles along with the prawns.
If serving straight away pour over the dressing, top with the roasted peanuts and a squeeze of lime juice. If you are prepping this for lunches - let the noodles completely cool before adding the vegetables and prawns. Keep the dressing in a separate tub and pour over when ready to eat.
