Crunchy Prawn Noodle Salad
Whip up a vibrant and refreshing prawn noodle salad in no time with this quick and easy recipe. Tossed together with a zesty dressing, this dish combines the fresh crunch of sugar snap peas and carrots with tender prawns and fluffy rice noodles, making it a wholesome and satisfying meal option. Enjoy this colorful and delicious salad straight away for a delightful burst of flavors.
— Constant Cookbook
Ingredients
- 100g rice noodles
- 100g sugar snap peas , shredded
- 2 carrots , coarsely grated
- 100g baby spinach
- 85g peeled, cooked prawns , 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
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 278 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 15 grams protein
- Sodium Content: 1.43 milligram of sodium
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