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🥗 Asian Noodle Salad with Chicken and Prawns

537 kcal · 30 min · 4 servings

Ingredients

• 250 g Udon noodles
• 2 chicken breast fillets (approx. 120 g each)
• 200 g shrimp (ready for cooking)
• 2 red bell peppers
• 150 g snow peas
• salt
• 200 g bean sprouts
• 1 carrot
• 2 spring onions
• 1 garlic clove
• 2 tbsp sesame oil
• 1 tbsp red curry paste
• 1 tbsp fresh grated ginger
• fish sauce
• cayenne pepper
• 1 tbsp toasted sesame seeds

Instructions

1. 1. Cook the noodles according to the package instructions.
2. 2. Immediately rinse the cooked noodles with cold water.
3. 3. Let the noodles drain well.
4. 4. Rinse the chicken breast fillets under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut the chicken meat into thin strips.
7. 7. Rinse the prawns briefly.
8. 8. Pat the prawns dry as well.
9. 9. Wash the bell peppers.
10. 10. Halve the bell peppers lengthwise.
11. 11. Remove the core and seeds.
12. 12. Cut the bell peppers into strips.
13. 13. Bring salted water to a boil.
14. 14. Add the snow peas to the boiling water.
15. 15. Cook the snow peas for about two minutes (this is called blanching).
16. 16. Shock the snow peas immediately in cold water.
17. 17. Let the snow peas drain.
18. 18. Wash the spring onions.
19. 19. Trim the hard ends of the spring onions.
20. 20. Cut the spring onions into pieces about five centimeters long.
21. 21. Peel the garlic.
22. 22. Chop the garlic finely.
23. 23. Heat oil in a large pan.
24. 24. Sauté the chicken meat briefly in the hot oil.
25. 25. Add the chopped garlic to the pan.
26. 26. Add the curry paste.
27. 27. Add the ginger.
28. 28. Add the grated carrots to the pan.
29. 29. Add the bell pepper strips.
30. 30. Add the spring onion pieces.
31. 31. Add the snow peas.
32. 32. Add the sprouts.
33. 33. Add the prawns.
34. 34. Fry everything while stirring constantly for about five minutes.
35. 35. Make sure the vegetables remain firm to the bite.
36. 36. If necessary, add a splash of water if it gets too dry.
37. 37. Remove the pan from the heat.
38. 38. Let the mixture cool down.
39. 39. Fold the drained noodles into the vegetable mixture.
40. 40. Season the dish with fish sauce.
41. 41. Season the dish with cayenne pepper.
42. 42. Serve the salad lukewarm.
43. 43. Sprinkle the salad with sesame seeds.

Nutrition per serving

• kcal: 537
• Protein: 49 g · Fett/Fat: 11 g · Carbs: 58 g