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Recipe by olive magazine

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1. Soak the rice noodles in boiling water until just tender. Drain and rinse under cold water then drain again. Whisk the coconut milk, lime juice, chives and ginger to make a dressing.
2. Toss with the prawns, avocado and noodles, season with salt and serve.

Per serving

393 kcalories, protein 17.8g, carbohydrate 43.3g, fat 17.7 g, saturated fat 5.7g, fibre 2.2g, salt 1.18 g

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• patricia

  31 July 2008

  patricia rated and commented on this recipe

  

  brilliant tasty but the best is so quick to make.

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• debbie

  31 July 2008

  debbie rated and commented on this recipe

  

  Delicious. I just made this for a quick dinner, I added a little chopped fresh coriander and will definately make it again. Gorgeous!

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• Kedgeree

  13 September 2008

  Kedgeree rated and commented on this recipe

  

  What a waste a my lovely prawns

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Ingredients

• 100g vermicelli rice noodles
• 4 tbsp coconut milk
• ½ lime , juiced
• 1 tbsp chives , chopped
• a thumb-sized piece root ginger , finely grated
• 100g cooked peeled prawns
• 1 avocado , peeled and sliced

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 100g vermicelli rice noodles
• 4 tbsp coconut milk
• ½ lime , juiced
• 1 tbsp chives , chopped
• a thumb-sized piece root ginger , finely grated
• 100g cooked peeled prawns
• 1 avocado , peeled and sliced

Per serving

393 kcalories, protein 17.8g, carbohydrate 43.3g, fat 17.7 g, saturated fat 5.7g, fibre 2.2g, salt 1.18 g

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