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Ginger Prawn and Noodle Salad


Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


For the salad:
1 each rice vermicelli
rice or mung bean, 1 package
20 each shrimp
green, or shrimp, peeled and de-veined
10 millilitres olive oil
15 millilitres soy sauce, light
200 grams pea shoots
100 grams mung bean sprouts
80 grams snow pea pods
coarsely chopped
50 grams macadamia nuts
coarsely chopped
50 grams mushrooms, shiitake
coarsely chopped
For the dressing:
80 millilitres syrup
Lemon Aspen
15 millilitres white wine vinegar
2 each hot chili peppers
up to 6m, (depending on heat/size) de-seeded & finely chopped
1 tablespoon ginger
¼ teaspoon lemon juice


Salad :

Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3 to 4 minutes then strain and cool with cold water.

Marinate the prawns with olive oil and light soy sauce.

Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.

Roast the macadamia nut pieces in a dry pan on the barbecue while constantly tossing them until the fines begin to darken; transfer them to a large mixing bowl to cool.

Dressing :

To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.

Add some of the chopped chilli.

Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.

Allow the mix to stand for the flavours to infuse.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 13675% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 27%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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