Prawn Chili Noodles with Honeyed Haloumi and Watermelon Salad

Prawn Chili Noodles with Honeyed Haloumi and Watermelon Salad

Posted 2016-02-25 by finyfollow

Watermelon is cheap and nice and sweet at the moment and it can be used with so many other ingredients whether they be sweet or savoury.

Here I have teamed it with an Haloumi and honey mint salad, and as a main I made an Asian prawn meal.

I normally buy raw prawns and cook them myself but this time I bought cooked ones, as I was in a hurry, and they were lovely and soft (from Coles).

Once again, another Mix N Match (No. 4) which works so well on a hot night.

Preparation Time: About 25 minutes
Cooking Time: 15 minutes
Makes: 3 servings

For the prawn noodles
350 g cooked prawns
220 g [link no cook noodles]
2 spring onions, finely chopped
¼ cucumber, halved lengthways, seeded and chopped finely
1 red chili, finely chopped
1 tbsp coriander, chopped

For the soy and sesame dressing
2 tbsp honey
2 tbsp rice wine vinegar
1¾ tbsp soy sauce
3½ tbsp sesame oil
Black pepper

For the watermelon, Haloumi salad
180 g Haloumi
Juice of a lemon
1 tbsp oil
¼ watermelon
2 tbsp mint (or arugula), chopped
Honey to drizzle

For the Prawn noodles
  • If using cooked prawns, peel and devein them.

  • Put the noodles in a bowl and pour boiling water over them, as per packet instructions. Separate with a fork.

  • Leave for five minutes.

  • For the soy and sesame dressing - mix the honey, soy sauce, sesame oil and vinegar together with a bit of black pepper.

  • Drain the noodles and while they are still warm, pour the dressing over them. Mix and then leave to cool.

  • Mix all the vegetables together.
  • They should be cut finely like this photo

  • Just before serving, add the chilis, spring onions, cucumber, prawns and coriander into the noodles.

  • If you have time, chill for about 20 minutes.

  • The chili is quite hot so if you do not like hot, leave out the raw chili or add a bit of chili powder.

  • For the Haloumi and watermelon
  • Cut the watermelon into bite sized pieces.

  • Chop the Haloumi into small squares and add to some heated oil in a pan.

  • Cook till it is brown on all sides. Pour the lemon juice over it.

  • Put the slices of watermelon on a flat plate.

  • Add the mint. Top with the warm Haloumi, and then drizzle the honey over the top.

  • Add some black pepper, and serve.

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