Chef’s Choice: Prawn and Glass Noodle Salad

A customer once said she would have never tried miso paste on her own, but when it appeared on the Hello Chef menu, she gave it a go. And it was love on the first mouthful.

Well, we couldn’t have said it any better! This time we’re using miso in a dressing for our Chef’s Choice of the week, the Prawn and Glass Noodle Salad. A whole delicious plate is under 500 calories, too.

Have the recipe and the ingredients delivered in your Choice Box or Classic Box.

What else is good next week?

The Tomato Chickpea Coconut Soup with Cottage Cheese is the perfect way to kick off your health routine on Sunday. Comforting and filling with no guilt whatsoever.

Talk about holiday plans over dinner and have something a bit exotic. Try Ginger Drumsticks with Spicy Pineapple Coleslaw or Roasted Pineapple or Zucchini and Pepper Bowls with Edamame and Noodles.

Tuesday, date night! You’ve been good for the beginning of the week, so now is the time to indulge a bit. Select the Gourmet Recipe from the menu: this week it’s a wonderful Barbecue Rib Eye Steak with Roasted Blue Potatoes and Peppers.

Finish the week loaded with good energy! Fuel up with some hearty favourites, like Creamy Chicken Pesto Pasta or Hungarian Beef Casserole with Red Pepper and Basmati Rice.

One delicious and healthy week to look forward to!

Prawn and Glass Noodle Salad with Miso Dressing

Serves 4

Cooking time 20 min

Ingredients:

500 g prawns

4 garlic cloves

1 Tbsp olive oil

1 tsp salt

0.5 tsp black pepper

160 g glass noodles

500 g romaine lettuce

400 g red radishes

400 g sugar snap peas

2 green chillis, large

40 g fresh coriander

For dressing:

2 garlic cloves

40 g ginger

40 g miso paste

2 Tbsp soy sauce

2 Tbsp honey

2 limes

2 Tbsp sesame oil

To serve:

20 g sesame seeds

Method:

1. Pat dry prawns with kitchen paper. Peel and crush garlic cloves. Mix together with olive oil, salt, and pepper. Set aside.                                                        

2. Bring a pot of water to boil. Add noodles and cook for 2–3 minutes. Drain and submerge into cold water to keep from sticking.                                                       

3. Wash Romaine lettuce and cut to strips. Wash radishes and cut to thin coins. Wash sugar snap peas and cut to thin diagonal strips. Finely slice green chillis (remove and discard seeds if you prefer a milder taste). Chop coriander. Lightly toast sesame seeds on a hot dry pan. Combine all the veggies in a bowl (keep the toasted sesame seeds separate).

4. Drain the noodles carefully. Cut the noodles here and there with scissors or with a knife so as to mix them better with the salad. Add noodles to the salad bowl and toss well.

5. Peel and crush garlic. Transfer to a small bowl. Add other dressing ingredients and stir to combine.

6. Heat a pan over medium high heat. Add the prawns and garlic mixture. Cook the prawns for 1–2 minutes per side until cooked through but still juicy (do not overcook). Arrange the prawns on top of the salad. Sprinkle with toasted sesame seeds. Add the dressing just before serving, or serve the dressing separately.

Per serving:

Cal 364

Carb 34g

Prot 36,6g

Fat 8,4g