Prawn & pink grapefruit noodle salad

Prawn & pink grapefruit noodle salad

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(7 ratings)

Prep: 25 mins No cook


Serves 6
Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal228
  • fat1g
  • saturates0g
  • carbs38g
  • sugars6g
  • fibre2g
  • protein13g
  • salt1.6g
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  • 200g thin rice noodle (vermicelli)
  • 12 cherry tomato, halved
  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 1 lime



    The same shape, but smaller than…

  • 2 tsp palm sugar or soft brown sugar
  • 1 large red chilli, ½ diced, ½ sliced
  • 2 pink grapefruit, segmented
  • ½ cucumber, peeled, deseeded and thinly sliced
  • 2 carrot, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 400g cooked large prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • large handful mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • large handful coriander, leaves picked


  1. Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.

  2. In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).

  3. Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.

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Comments, questions and tips

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Comments (2)

ale_kiri's picture

First of all, I agree this only feeds 4 as opposed to 6. Secondly, I got mixed reviews from my family on this recipe - some loved it, found it tasty and refreshing but some really didn't like it at all and found the combinations of flavours a bit off (grapefruit+ prawns + fish sauce etc).

bonnebouffe's picture

Very good, light and refreshing for a hot day. However, I find this amount serves four rather than six for lunch if this is the only dish being served.

Questions (3)

janetbattersby's picture

As I take statins, I am advised not to eat grapefruit. Would this recipe work with orange instead?

goodfoodteam's picture

Yes you could use an orange, although it would be sweeter. Why not try a mixture of orange and lime segments?

a_blurvert's picture

Try a pomelo instead (oranges would be too sweet and straying away from the Vietnamese origins). Pomelos are from Vietnam so traditionally it would be used instead of grapefruit. Or just leave out entirely

Tips (1)

felixs's picture

Lovely recipe, but noodles need snipping after soaking.

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