Salad of pineapple and prawns with fried egg noodles

Name: salad of pineapple and prawns with fried egg noodles
Total time: 25 min
Yield: 4
Ingredients: 100 gram mie; 200 gram sugarsnap; 1 cucumber; 0.5 fresh pineapple; 20 giant shrimp; 0.5 teaspoon chili powder; 1 tablespoon olive oil; frying oil; 1 bunch fresh fresh mint; 1 Red pepper; 2 tablespoon lime juice for the dressing; 4 tablespoon olive oil for the dressing; 1 tablespoon White wine vinegar for the dressing; 1 tablespoon ginger syrup for the dressing; 2 teaspoon Thai fish sauce for the dressing

Ingredients

Directions

Cook the noodles according to the instructions on the package. Drain and rinse cold. Drain and pat dry well.
Blanch the sugarsnaps for about 4 minutes in boiling water. Drain and rinse cold.
Remove the seeds from the cucumber and scrape the cucumber with a cheese slicer in ribbons. Mix the cucumber with the sugarsnaps and pineapple.
Sprinkle the prawns with chilli powder and brush them with the olive oil. Heat a grill pan and grill the shrimp over and over in about 4 minutes.
Beat the ingredients for the dressing and mix through the pineapple salad. If necessary, season with extra fish sauce.
Heat the frying oil and fry the noodles as small litters in about 30 seconds until crispy brown. Drain and scoop on a plate.
Divide the salad into 4 bowls. Serve the mieerbij or break over the salad. Sprinkle with fresh mint and red pepper.