Chilled prawn, tofu and ginger noodle salad



  • 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


  1. Rinse the Changs Super Lo-Cal Noodles under cold water then drain. Refrigerate until ready to serve.
  2. Blanch the snow peas, then finely shred. Set aside.
  3. To make the dressing, mix together the ginger, rice wine vinegar, sugar and two tablespoons water.
  4. To serve, arrange the noodles in bowls, top with prawns, tofu, snow peas and cucumber ribbons. Drizzle over dressing and garnish with sesame seeds and snow pea sprouts. Serve with Changs Soy Sauce if desired.