PRAWN & PINK GRAPEFRUIT NOODLE SALAD

Prawn & pink grapefruit noodle salad image

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

Provided by Good Food team

Time 25m

Number Of Ingredients 13

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Ingredients

200g thin rice noodle (vermicelli)
12 cherry tomatoes , halved
1 tbsp fish sauce
juice 1 lime
2 tsp palm sugar or soft brown sugar
1 large red chilli , ½ diced, ½ sliced
2 pink grapefruits , segmented
½ cucumber , peeled, deseeded and thinly sliced
2 carrots , cut into matchsticks
3 spring onions , thinly sliced
400g cooked large prawn
large handful mint , leaves picked
large handful coriander , leaves picked

Steps:

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.
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).
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.

Nutrition Facts : Calories 228 calories, Fat 1 grams fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium