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

Nutrition per serving

  • kcal 278
  • fat 1g
  • saturates 0g
  • carbs 55g
  • sugars 13g
  • fibre 0g
  • protein 15g
  • salt 1.43g


  • 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


  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.

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