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Prawn & pink grapefruit noodle salad

Prawn & pink grapefruit noodle salad

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6

Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal228
low infat1g
saturates0g
carbs38g
sugars6g
fibre2g
protein13g
salt1.6g
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Ingredients

Method

  • STEP 1

    Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.

  • STEP 2

    In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).

  • STEP 3

    Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.

RECIPE TIPS
PERFECT YOUR DRESSING

Give the dressing a taste before you toss through the noodles. Try adding a bit of extra grapefruit juice, if you think it needs it, or a little more fish sauce or sugar.

Goes well with

Recipe from Good Food magazine, November 2012

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Overall rating

Rating: 5 out of 5.8 ratings
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