Crunchy prawn noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
This Vietnamese-style dressing is best made
just before serving to preserve the vibrant
colour of the mint.
Ingredients
- 100g rice noodle
- 100g sugar snap pea , shredded
- 2 carrots , coarsely grated
- 100g baby spinach
- 85g peeled, cooked prawn , 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
Method
- STEP 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.
