2 Serves
20 Mins
Bring a large pot of water to a boil and cook the noodles according to the package instructions until tender. Drain the noodles and immediately rinse them under cold running water to stop the cooking process and remove excess starch.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin K
170 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
297 µg / 400 µgCalcium
142 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
187 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
1285 mg / 4,700 mgSodium
604 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a small saucepan over low heat, combine the peanut butter, coconut milk, sweet chili sauce, and half of the chopped spring onions. Stir in a small amount of water until the sauce reaches a smooth, drizzling consistency.
In a large serving bowl, combine the cooked noodles, sliced cucumber, and fresh bean sprouts. Toss gently to combine.
Arrange the prawns on top of the noodle mixture, drizzle the prepared peanut sauce over the dish, and garnish with the remaining spring onions.
31
g43
g6
g
Russian