Name: Crunchy prawn & noodle salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian, Vietnamese
Ingredients: 100g rice noodle; 2 small carrots cut into thin matchsticks; 2 spring onions thinly sliced; small handful each coriander and mint, chopped; 140g cooked prawn in chilli, lime and coriander (we used Waitrose); 2 tsp reduced-salt soy sauce; 1 tsp fish sauce; 2 tsp light soft brown sugar; zest and juice 1 lime

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Crunchy prawn & noodle salad

Crunchy prawn & noodle salad

Cassie Best

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 4.4 out of 5.5 ratingsRate

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A vibrant Vietnamese-style seafood salad with coriander, carrots and spring onions

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Ingredients

Nutrition

Units:

MetricUS

100g rice noodle
2 small carrots

cut into thin matchsticks
2 spring onions

thinly sliced
small handful each coriander

and mint, chopped
140g cooked prawn

in chilli, lime and coriander (we used Waitrose)
2 tsp reduced-salt soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
zest and juice 1 lime

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Nutrition: per serving

kcal316
fat2g

low
saturates0g
carbs51g
sugars12g
fibre4g
protein18g
salt1.9g

Method

step 1

Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
step 2

In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

Recipe from Good Food magazine, August 2012

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A star rating of 4.4 out of 5.5 ratings

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