Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 186grams dried vermicelli noodles
- 1/4 pineapple, peeled, cut into 1cm-thick slices
- 5mL Woolworths extra virgin olive oil cooking spray
- 300grams green banana prawns, peeled
- 1/2 wombok, shredded
- 125grams bean sprouts
- 2 Lebanese cucumbers, sliced
- 1/2 bunch coriander, sprigs picked
- 1/4 cup honey sriracha dressingingredient tip
- 1 long red chilli, thinly sliced
- 1/4 cup Woolworths roasted cashews, coarsely chopped
- 2 lime wedges
Description
With pineapple, vermicelli and a kick from the spicy prawns, this taste explosion is not only a visual treat but also a culinary delight, tantalising your tastebuds with its harmonious blend of spicy, sweet and tangy flavours.
Instruction tip
Use-it-up tip:Use the leftover bean sprouts in an Asian-style salad or toss through a stir-fry at the end of cooking.
Method
Step 1 of 4
Place noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 5 minutes to soak.
Step 2 of 4
Meanwhile, heat a chargrill pan over medium-high heat. Cook pineapple for 2 minutes each side or until golden. Transfer to a large plate. Spray prawns with oil. Add to chargrill and cook for 1 minute each side or until just cooked through and golden.
Step 3 of 4
Drain and rinse noodles. Return to large bowl. Add wombok, bean sprouts, cucumber, half of the coriander and half of the dressing.
Step 4 of 4
Divide noodle mixture, pineapple and prawns among serving bowls. Top with chilli, cashews and remaining coriander. Drizzle with remaining dressing. Serve with lime.
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