Fragrant prawn rice noodle salad
- Ed Smith
Published: August 22, 2023 at 4:29 PM
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Serves 4
Easy
Prep: 15 mins
A star rating of 4 out of 5.5 ratingsRate
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Combine a vibrant mix of fresh veg and prawns to make this noodle salad, taking inspiration from Vietnamese bún chả
Dairy-free
Egg-free
High-fibre
Low calorie
Low fat
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
180g rice noodles
-
3 limes
-
2 tbsp fish sauce
-
1 tbsp caster sugar
-
1 garlic clove
crushed
-
150g cooked and peeled prawns
(frozen and defrosted is fine)
-
20g Thai basil leaves
-
1 Little Gem lettuce
shredded
-
200g carrots
cut into matchsticks or coarsely grated
-
1 cucumber
cut into matchsticks or peeled into ribbons
-
fresh mint or coriander leaves
(optional)
-
4 tbsp crisp fried shallots
-
sriracha
to serve
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Nutrition: per serving
-
kcal309
-
fat5g
low
-
saturates2g
-
carbs50g
-
sugars12g
low
-
fibre6g
-
protein12g
-
salt2.71g
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Method
-
step 1
Cover the noodles with just-boiled water, leave for 3 mins, then drain through a colander. Divide the noodles between four bowls.
-
step 2
Juice two and a half limes. Cut the remaining half into four and place one in each noodle bowl.
-
step 3
Stir together the lime juice, fish sauce, sugar and garlic in a small bowl, until the sugar has dissolved. Put the prawns in a shallow bowl. Pick and roughly chop one quarter of the basil and scatter over the prawns. Add 2 tbsp of the sauce to the prawns. Leave to marinate while you prepare the remaining ingredients.
-
step 4
Divide the lettuce, carrots and cucumber between the noodle bowls, arranging each in separate piles. Add a handful of the remaining Thai basil to each bowl, along with a few leaves of mint and/or coriander, if you have any, plus a little mound of the crisp shallots.
-
step 5
Add 3 tbsp water to the remaining sauce and mix it through the prawns before dividing between the noodle bowls. Finish each bowl with a squeeze of lime and a drizzle of sriracha.
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A star rating of 4 out of 5.5 ratings
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