Crunchy prawn noodle salad
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 4.7 out of 5.3 ratingsRate
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This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.
Dairy-free
Egg-free
Healthy
High-fibre
High-protein
Low calorie
Low fat
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
100g rice noodle
-
100g sugar snap pea
shredded
-
2 carrots
coarsely grated
-
100g baby spinach
-
85g peeled, cooked prawn
defrosted if frozen
For the dressing
-
1 red chilli
deseeded and finely chopped
-
3 tbsp rice vinegar
-
1 tsp caster sugar
-
1 tsp fish sauce
-
1 tbsp roughly chopped mint
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Nutrition: per serving
-
kcal278
low
-
fat1g
low
-
saturates0g
-
carbs55g
-
sugars13g
low
-
fibre0g
high
-
protein15g
-
salt1.43g
low
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Method
-
step 1
Pour boiling water over the noodles to cover, leave for 4 mins, then cool under cold running water. Drain well. Mix the sugar snaps, carrots, spinach, noodles and prawns in a shallow bowl. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together. Serve straight away.
Recipe from Good Food magazine, October 2008
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A star rating of 4.7 out of 5.3 ratings
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