CRUNCHY PRAWN NOODLE SALAD

Crunchy prawn noodle salad image

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

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Ingredients

100g rice noodle
100g sugar snap pea , shredded
2 carrots , coarsely grated
100g baby spinach
85g peeled, cooked prawn , defrosted if frozen
1 red chilli , deseeded and finely chopped
3 tbsp rice vinegar
1 tsp caster sugar
1 tsp fish sauce
1 tbsp roughly chopped mint

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