2 garlic cloves
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2 tablespoons sugar
1 tablespoon light soy sauce
1 tablespoon wine vinegar
1 tablespoon sesame oil
1 red chile
2 ounces dried rice noodles
2½ ounces shiitake mushrooms
1 large carrot
1 large zucchini
6 ounces large, cooked prawns, peeled
1 tablespoon sesame seeds
2 tablespoons chopped cilantro
For the dressing: Press the garlic cloves through a garlic press and mix with the sugar, soy sauce, wine vinegar and sesame oil in a small bowl. Cut the chile in half lengthwise, remove the seeds and then cut into very fine strips. Mix into the dressing.
For the salad: Cut the noodles in 4-inch lengths. Cook in boiling water according to package directions. Drain thoroughly and refresh under cold water. Drain again.
Trim the mushrooms and slice finely. Add to the dressing and mix thoroughly. Cut the carrot and zucchini into fine julienne or matchstick strips.
Place the noodles in a bowl and add the mushrooms with dressing, the carrot and zucchini, and the prawns. Toss the salad well to combine all the ingredients. Sprinkle with the sesame seeds and chopped cilantro to serve.
Nutrition values per serving: 194 calories (25.7 percent from fat), 5.5 g fat (0.8 g saturated), 24 g carbohydrates, 3.1 g fiber, 13.3 g protein, 65 mg cholesterol, 207 mg sodium.