Vietnamese-Style Prawns And Hearts Of Palm With Green Tea-Noodle Salad
- 18 large prawns or shrimp, peeled and deveined
- 1 (7-ounce) package green tea soba noodles or spaghetti
- 1 (14-ounce) can hearts of palm, drained
- 1 Maui or other sweet onion, thinly sliced
- 3 heirloom tomatoes, cut into wedges
- Garnish: fresh herbs
- Pour 1 cup Chili-Lime Marinade into a large zip-top plastic freezer bag; add prawns. Seal bag, turning to coat prawns. Chill 30 minutes.
- Pour remaining 1 cup marinade into a large bowl. Prepare noodles according to package directions. Add noodles to marinade in bowl, tossing to coat. Cut hearts of palm in half crosswise, then lengthwise into thin strips; add to noodles. Add onion to noodle mixture, and toss gently.
- Preheat grill. Remove prawns from marinade, discarding marinade. Grill prawns, covered with grill lid, over medium heat (350u0b0 to 400u0b0) for 2 minutes on each side. Place noodle mixture on each of 6 individual plates, and top each with prawns and tomatoes. Garnish, if desired.
prawns, noodles, hearts of palm, other sweet onion, tomatoes, fresh herbs
Taken from www.myrecipes.com/recipe/vietnamese-style-prawns-hearts-of-palm-with-green-tea-noodle-salad (may not work)