Crunchy prawn noodle salad

Crunchy prawn noodle salad

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(1 ratings)

Prep: 15 mins Cook: 5 mins


Serves 2
This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.

Nutrition and extra info

  • Dairy-free
  • Nut-free
  • Egg-free
  • Healthy

Nutrition: per serving

  • kcal278
  • fat1g
  • saturates0g
  • carbs55g
  • sugars13g
  • fibre0g
  • protein15g
  • salt1.43g
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  • 100g rice noodle
  • 100g sugar snap pea, shredded
  • 2 carrots, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g baby spinach
  • 85g peeled, cooked prawn, defrosted if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

For the dressing

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

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp roughly chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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12th Jul, 2010
I like the sound of the recipe, but am annoyingly allergic to shellfish. Do you think it'd work with salmon or some other alternative?
12th Jul, 2010
I like the sound of the recipe, but am annoyingly allergic to shellfish. Do you think it'd work with salmon or some other althernative?
2nd Apr, 2009
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.
9th Feb, 2009
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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