Recipes
Chilled prawn, tofu and ginger noodle salad
Ingredients:
- 2 packs Changs Super Lo-Cal Noodles
- 50g snow peas, trimmed
- 1 teaspoon finely grated ginger
- 3 teaspoons rice wine vinegar
- 1 teaspoon caster sugar
- 20 cooked king prawns, peeled and de-veined
- 250g silken firm tofu, drained and cut into 1cm thick slices
- 1 lebanese cucumber, shaved into ribbons
- 1 cup snow pea sprouts, to serve
- 2 teaspoons toasted sesame seeds, to serve