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Crunchy prawn noodle salad
Serves 2
Easy
Prep:
Cook:
This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.
Skip to ingredients
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- 100g rice noodle
- 100g sugar snap peashredded
- 2 carrotscoarsely grated
- 100g baby spinach
- 85g peeled, cooked prawndefrosted if frozen
For the dressing
- 1 red chillideseeded and finely chopped
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tsp fish sauce
- 1 tbsp roughly chopped mint
Nutrition: per serving
- kcal278low
- fat1glow
- saturates0g
- carbs55g
- sugars13glow
- fibre0ghigh
- protein15g
- salt1.43glow
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.
