Changing Room Access

Super swimmers, if you're visiting us today or tomorrow (19th or 20th August), changing room access will be via the spectator area and poolside while we replace the changing room doors. Please remember to remove your shoes before entering poolside or wear overshoes.

Thank you for helping us keep things safe, clean and running smoothly while we make these improvements.

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Prawn Satay Noodle Salad

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Try out our super summer satay seafood salad!

Ready in: 15 minutes

Serves: 4 people 

Ingredients

  • 150g instant rice noodles (or use courgetti for a healthier option) 
  • 75g peanut butter 
  • 1 lime, juiced 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp runny honey 
  • 1 tbsp soy sauce 
  • 2 x 150g cooked king prawns 
  • 1 yellow pepper 
  • ½ cucumber 
  • 1 carrot 
  • 4 spring onions 
  • 1 red chilli 
  • 14g mint  

Preparation

  • Juice the lime
  • Cook the prawns and leave to the side to cool
  • Finely slice the yellow pepper
  • Remove the seeds from the cucumber and cut into half-moon segments
  • Peel and finely slice the carrot
  • Diagonally slice all of the spring onions
  • Remove the seeds and finely dice the red chilli
  • Finely chop all the mint

Method

  1. Cook the noodles as per the instructions on the packet. At the same time, in a separate bowl, combine the peanut butter, lime juice, rice wine vinegar, soy and honey.

  2. Slowly pour and whisk in 100ml warm water until you have a loose and runny consistency.

  3. Drain the noodles and rinse in cold water. Add to a large bowl along with the cooked prawns, all the chopped vegetables and the chopped mint. (Or if doing the healthier option, spiralize your courgettes and place in your bowl.)

  4. Pour the peanut butter dressing over and toss until fully coated.

  5. Divide between serving bowls and garnish with remaining mint leaves.

  6. Voilà – enjoy your prawn satay noddle salad!