Crunchy prawn & noodle salad

Crunchy prawn & noodle salad

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 2

A vibrant Vietnamese-style seafood salad with coriander, carrots and spring onions

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
316
protein
18g
carbs
51g
fat
2g
saturates
0g
fibre
4g
sugar
12g
salt
1.9g
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Ingredients

  • 100g rice noodles
  • 2 small carrots, cut into thin matchsticks
  • 2 spring onions, thinly sliced
  • small handful each coriander and mint, chopped
  • 140g cooked prawns in chilli, lime and coriander (we used Waitrose)
  • 2 tsp reduced-salt soy sauce
  • 1 tsp fish sauce
  • 2 tsp light soft brown sugar
  • zest and juice 1 lime

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Method

  1. Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
  2. In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

Recipe from Good Food magazine, August 2012

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Comments

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Kyraniums's picture
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Really yummy. I cooked the prawns myself with 3/4 chilli and the juice of half a lime. I don't like spring onions, so I added some sugar snaps and ate the whole thing lukewarm, which worked really well.

tomrobmel's picture

Please can you send me a BINDER i have triyed for about just under a year

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