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.
