Rice noodles with prawns, edamame & grapefruit

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• Kitty's Nims

  13 April 2010

  Kitty's Nims rated and commented on this recipe

  

  Wonderfully fresh and light, with subtle flavours, a firm favourite in our house now. If not all gobbled up in one sitting keeps well in the fridge for the next day. I have problems finding rice noodles but substituted 'straight to wok' thread noodles which I rinsed thouroughly before use (they are oily), the chilli paste was very strong, even when I reduced quantities, 1 fresh red chilli works well

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• Jessieclay

  25 June 2010

  Jessieclay rated and commented on this recipe

  

  I was worried about using the grapefruit chunks as I thought it would be too acidic, but it was lovely.

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Ingredients

• 100g rice noodles , soaked in boiling water until soft, rinsed in cold water and drained
• 150g podded edamame (soy) beans , defrosted if frozen
• 2 grapefruit , 1 juiced and 1 segmented
• 200g cooked, peeled prawns
• ½ small, red onion , thinly sliced into half moons
• 1 tbsp chilli paste or sauce
• 2cm piece root ginger , grated
• 1 tbsp fish sauce
• 1 tsp golden caster sugar
• mint or coriander to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Low-fat

Ingredients

• 100g rice noodles , soaked in boiling water until soft, rinsed in cold water and drained
• 150g podded edamame (soy) beans , defrosted if frozen
• 2 grapefruit , 1 juiced and 1 segmented
• 200g cooked, peeled prawns
• ½ small, red onion , thinly sliced into half moons
• 1 tbsp chilli paste or sauce
• 2cm piece root ginger , grated
• 1 tbsp fish sauce
• 1 tsp golden caster sugar
• mint or coriander to serve

Per serving

349 kcalories, protein 14.1g, carbohydrate 65.9g, fat 5 g, saturated fat 1g, fibre 4.4g, salt 1.66 g

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