VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD
This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 20m
Number Of Ingredients 17
Steps:
- Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
- Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
- Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
- Remove the prawns from the skillet onto a plate.
- Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
- Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
- Serve immediately.
Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g
PRAWN RICE NOODLE SALAD
A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.
- For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.
Nutrition Facts : Calories 421 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
SPICY PRAWN NOODLE SALAD
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
- Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
- Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE
Steps:
- Gather the ingredients.
- In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
- Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
- Gather the ingredients.
- Lightly boil rice noodles until al dente , about 7 minutes.
- Drain the noodles.
- Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
- Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
- Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
- Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.
Nutrition Facts : Calories 179 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1237 mg, Sugar 9 g, Fat 4 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
PRAWN SWEET CHILLI NOODLE SALAD
This low-fat salad is is great for a picnic, lunchbox or even a buffet
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
- Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
- Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.
Nutrition Facts : Calories 267 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.18 milligram of sodium
PRAWN & RICE NOODLE STIR-FRY
This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
- Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.
Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP
Steps:
- Make dressing:
- In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
- Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
- Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
- In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
- Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.
CRUNCHY PRAWN NOODLE SALAD
This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.
Provided by Good Food team
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 278 calories, Fat 1 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Protein 15 grams protein, Sodium 1.43 milligram of sodium
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