Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice noodle salad with sesame oil dressing
Details
- Serving Size: 3
- Dairy-Free: True
- Weight Watchers: 15 Points
Cuisine
- side dish
- lunch
- main course
- salad
- main dish
- dinner
Ingredients
- 200 g dried flat rice noodles
- 225 g of cooked king prawns
- 1 carrot, cut into strips
- 1 spring onion, chopped
- 1 red chilli, deseeded and chopped
- Handful of toasted peanuts
- 3 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 tbsp sesame oil
- 1 tsp dried parsley
- 1/4 tsp dried red chilli flakes
- Salt
Instructions
Cook the noodles as per instructions on the packet.
Combine all the dressing ingredients in a bowl. Check for seasoning and salt as required.
Add the carrot, spring onion, chilli and prawns to the dressing and mix well.
Add the noodles and toss everything together.
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