Crunchy prawn & noodle salad
A vibrant Vietnamese-style seafood salad with coriander, carrots and spring onions
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
NO COOKLow-fat
- 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.
- 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.
PER SERVING
316 kcalories, protein 18g, carbohydrate 51g, fat 2 g, saturated fat 0g, fibre 4g, sugar 12g, salt 1.9 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2360676/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
NO COOKLow-fat
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
PER SERVING
316 kcalories, protein 18g, carbohydrate 51g, fat 2 g, saturated fat 0g, fibre 4g, sugar 12g, salt 1.9 g
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29 August 2012
tomrobmel commented on this recipe
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