Prawn & pink grapefruit noodle salad
Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
NO COOKLow-fat, Super healthy
- 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.
- 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).
- 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.
PERFECT YOUR DRESSING
Give the dressing a taste before you toss through the noodles. Try adding a bit of extra grapefruit juice, if you think it needs it, or a little more fish sauce or sugar.
PER SERVING
228 kcalories, protein 13g, carbohydrate 38g, fat 1 g, saturated fat 0g, fibre 2g, sugar 6g, salt 1.6 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2610638/
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Ingredients
- 200g thin rice noodles (vermicelli)
- 12 cherry tomatoes , halved
- 1 tbsp fish sauce
- juice 1 lime
- 2 tsp palm sugar or soft brown sugar
- 1 large red chilli , ½ diced, ½ sliced
- 2 pink grapefruits , segmented
- ½ cucumber , peeled, deseeded and thinly sliced
- 2 carrots , cut into matchsticks
- 3 spring onions , thinly sliced
- 400g cooked large prawns
- large handful mint , leaves picked
- large handful coriander , leaves picked
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
NO COOKLow-fat, Super healthy
Ingredients
- 200g thin rice noodles (vermicelli)
- 12 cherry tomatoes , halved
- 1 tbsp fish sauce
- juice 1 lime
- 2 tsp palm sugar or soft brown sugar
- 1 large red chilli , ½ diced, ½ sliced
- 2 pink grapefruits , segmented
- ½ cucumber , peeled, deseeded and thinly sliced
- 2 carrots , cut into matchsticks
- 3 spring onions , thinly sliced
- 400g cooked large prawns
- large handful mint , leaves picked
- large handful coriander , leaves picked
PER SERVING
228 kcalories, protein 13g, carbohydrate 38g, fat 1 g, saturated fat 0g, fibre 2g, sugar 6g, salt 1.6 g
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