Crunchy prawn noodle salad
By Good Food
This Vietnamese-style dressing is best made
just before serving to preserve the vibrant
colour of the mint.
-
Prep:15 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 278
-
fat 1g
-
saturates 0g
-
carbs 55g
-
sugars 13g
-
fibre 0g
-
protein 15g
-
salt 1.43g
Ingredients
- 100g rice noodles
- 100g sugar snap peas, shredded
- 2 carrots, coarsely grated
- 100g baby spinach
- 85g peeled, cooked prawns, defrosted if frozen
- 1 red chilli, deseeded and finely chopped
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tsp fish sauce
- 1 tbsp roughly chopped mint
Method
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.