Recipes, Tried & Tasted

Noodle and Prawn Salad with Coriander & Peanut Pesto

Noodle and Prawn Salad with Coriander & Peanut Pesto | The Mother Cooker

Hey guys, back with another tried and tasted Tuesday for you to indulge in. This time I am cooking from this months May addition of Delicious magazine, which went on sale today. I have a subscription, so got it a little early and this recipe caught my attention and I had to cook it immediately. So many people associate basil with pesto, but all you need is a nut, a herb and some oil. There are so many different combinations and this peanut and coriander is absolutely divine. This dish is super easy to cook and would be a great lunch for work, the recipe in Delicious calls fro soba noodles but I unfortunately couldn’t find any at the supermarket. I feel it still works well with any noodle, the thinner the better though, as the pesto will wrap itself around and make them super slurpy.

Serves: 4
Prep time: 10-12 mins
Cooke time: 12 mins

Ingredients

  • Handful fresh corainder
  • 25g salted peanuts, plus extra handful
  • 2 tsp fresh grated ginger, around a thumb size piece
  • 1 garlic clove
  • Juice of 1 lime, zest of half, plus wedges to serve
  • 75ml rapeseed oil
  • 1 red chilli
  • Toasted sesame oil for drizzling
  • 200g raw king prawns
  • 200g sugar snap peas, halved lengthways
  • 200g tenderstem broccoli, thick stems halved lengthways
  • Soy sauce
  • 200g noodles

Directions

  1. Half peas and broccoli, set aside. Pop a pan of water on to boil for your noodles, cook to instructions, drain, rinse in cold water and drizzle with a little sesame oil, set aside.
  2. In a mini chopper/food processor add 25g peanuts, bunch of coriander, ginger, garlic, half a red chili, juice of half a lime and zest of half a lime. Blitz until a coarse paste, then add 75ml rapeseed oil and blitz again.
  3. Heat a large pan or wok and drizzle with oil, add prawns and cook until pink, turning occasionally (around 3 minutes.)
  4. Remove prawns from pan and add your veg, fry for 2-3 minutes until just tender.
  5. Add everything back to the pan and pour over pesto, tossing to coat. Add a splash of soy.
  6. Serve with lime wedges, coriander leaves, chopped chili and a few chopped peanuts.