Crunchy Prawn & Noodle Salad
This refreshing noodle salad is bursting with vibrant flavors and textures. Tender rice noodles are mixed with crunchy carrots, fragrant spring onions, and fresh herbs like coriander and mint. The zesty marinade featuring cooked prawns in chili, lime, and coriander adds a delightful kick to the dish. Make a big batch of this salad and store it in containers for a quick and satisfying meal on the go.
— Constant Cookbook
Ingredients
- 100g rice noodles
- 2 small carrots , cut into thin matchsticks
- 2 spring onions , thinly sliced
- small handful each coriander and mint, chopped
- 140g cooked prawns in chilli, lime and coriander (we used Waitrose)
- 2 tsp reduced-salt soy sauce
- 1 tsp fish sauce
- 2 tsp light soft brown sugar
- zest and juice 1 lime
Instructions
- Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
- In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 316 calories
- Fat Content: 2 grams fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.9 milligram of sodium
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