Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Crunchy prawn noodle salad

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
  • Serves 2
  • Easy
  • Calories 278
  • Carbohydrates 55
  • Saturated Fat 0
  • Sugar 13
  • Protein 15
  • Fat 1
  • Fibre 0
  • Salt 1.43

Nutrition per serving

  • Calories 278
  • Carbohydrates 55
  • Saturated Fat 0
  • Sugar 13
  • Protein 15
  • Fat 1
  • Fibre 0
  • Salt 1.43

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

  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.

Suggested recipes from this collection...