Nutrition and extra info
Nutrition: per serving
- kcal456
- fat18g
- saturates3g
- carbs52g
- sugars10g
- fibre4g
- protein20g
- salt4.4g
Ingredients
- 100g dried vermicelli rice noodle
- 2 tbsp each soy sauce, fish sauce and sesame oil
Soy sauce
soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- juice 1 lime, plus wedges to serve
Lime
ly-mThe same shape, but smaller than…
- ½ red chilli, deseeded and finely chopped
- 6 spring onions, finely shredded
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 large carrots, coarsely grated
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- handful mint leaves, torn
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
- 150g pack ready-cooked king prawns
- 25g cashews or peanuts
Cashew
ka-shooThe seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
Method
Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins. Drain and rinse under cold running water, then place in a large bowl.
Mix the soy, fish sauce, sesame oil, lime juice and chilli to make a dressing. Pour over the noodles and stir to coat. Add the spring onions, carrots, mint, prawns and nuts. Mix again and divide between 2 bowls to serve, with lime wedges on the side.
Comments, questions and tips