Prep: 15 mins Cook: 5 mins
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
Ingredients
- 100g rice noodle
- 100g sugar snap pea, shredded
- 2 carrots, coarsely grated
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g baby spinach
- 85g peeled, cooked prawn, defrosted if frozen
Prawn
praw-nThere 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
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 1 tbsp roughly chopped mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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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