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Crispy spring onion noodles with cucumber, celery and prawn salad
Fruit and vegetables
6
spring onions
, cut into thirds
handful
coriander
, roughly chopped
⅕
cucumber
, cut into thin matchsticks
1
celery
stick, thinly sliced
½
cucumber
, deseeded and thinly sliced
1 tsp
spring onion
oil
Tins, packets and jars
200g/7oz fresh Shanghai
noodles
2–3 tbsp pickled
mustard
greens or takana leaf
mustard
, finely chopped
Cooking ingredients
3 tbsp
vegetable oil
2 tbsp light
soy sauce
2 tbsp dark
soy sauce
2 tsp soft
brown sugar
1 tsp toasted
sesame seeds
pinch
salt
pinch ground
white pepper
1 tsp
sesame seeds
1 tsp
chilli oil
1 tbsp
rice vinegar
2 tbsp light
soy sauce
1 tsp
caster sugar
1 tsp
sesame oil
Meat, fish and poultry
5 cooked tiger
prawns
, shells removed
Other
pinch MSG
Back to recipe
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