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Rice noodle salad with sweet chilli prawns, spinach and avocado

By OcadoLife
Super-fast and bursting with fresh Asian flavours, this is what midweek dinners are all about. Adding some fresh herbs to this dish will up the fresh vibrant flavours. Feel free to swap to your favourite noodles, such…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 2 tbsp of white wine or cider vinegar
  • 4 tsp of sesame oil
  • 4 tbsp of sweet chilli sauce
  • 100 g of baby-leaf spinach
  • 180 g of raw king prawns
  • 200 g of folded rice noodles
  • 1 large of avocado, halved and sliced

Method

3 steps

  1. Step 1

    Place the noodles into a large bowl, cover with boiling water and leave for 10 mins, then drain and refresh in cold water. Drain again and add the noodles back into the bowl adding in 2 tbsp vinegar, 2 tsp sesame oil, 3 tbsp sweet chilli sauce and the spinach. Toss everything together.

  2. Step 2

    In a large non-stick frying pan add the remaining 2 tsp sesame oil and stir-fry the prawns on a high heat for 30 secs. Add in the last 1tbsp sweet chilli sauce and cook for a further 30 secs, tossing all the time to evenly cook, and then remove from the heat.

  3. Step 3

    Serve the noodles into shallow bowls, and top with the avocado slices and cooked prawns.