Crunchy prawn noodle salad

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1. Pour boiling water over the noodles to cover, leave for 4 mins, then cool under cold running water. Drain well. Mix the sugar snaps, carrots, spinach, noodles and prawns in a shallow bowl. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together. Serve straight away.

PER SERVING

278 kcalories, protein 15g, carbohydrate 55g, fat 1 g, saturated fat 0g, fibre 0g, salt 1.43 g

Latest comments and suggestions

• Leamac83

  09 February 2009

  Leamac83 commented on this recipe

  Made this with a few of my own alterations. I marinated the prawns in chilli and garlic first then just pan fried and then mixed in with the salad ingredients (used watercress instead of spinach and red wine vinegar instead of rice vinegar) Was really tasty and so healthy. Nice quick midweek meal, great for throwing together when im home from the gym!

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• sharen

  02 April 2009

  sharen commented on this recipe

  I made this a few weeks ago for a dinner party (I also used red wine vinegar instead of rice vinegar). This course totally stole the show!! I actually served it as a starter. Everyone loved it! It tasted very fresh & healthy and was full of bold, fun flavours. Will definitely be making it again.

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Ingredients

• 100g rice noodles
• 100g sugar snap peas , shredded
• 2 carrots , coarsely grated
• 100g baby spinach
• 85g peeled, cooked prawns , defrosted if frozen

FOR THE DRESSING

• 1 red chilli , deseeded and finely chopped
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 1 tsp fish sauce
• 1 tbsp roughly chopped mint

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Egg-free, Low-fat, Super healthy, Dairy-free, Nut-free

Ingredients

• 100g rice noodles
• 100g sugar snap peas , shredded
• 2 carrots , coarsely grated
• 100g baby spinach
• 85g peeled, cooked prawns , defrosted if frozen

FOR THE DRESSING

• 1 red chilli , deseeded and finely chopped
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 1 tsp fish sauce
• 1 tbsp roughly chopped mint

PER SERVING

278 kcalories, protein 15g, carbohydrate 55g, fat 1 g, saturated fat 0g, fibre 0g, salt 1.43 g

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