Prawn & Pink Grapefruit Noodle Salad
This vibrant noodle salad is a refreshing combination of tangy grapefruit, crunchy vegetables, succulent prawns, and fragrant herbs. The zesty dressing ties everything together, creating a harmonious blend of sweet, sour, and spicy flavors that will tantalize your taste buds. Enjoy this dish as a light and satisfying meal that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 200g thin rice noodles (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 prawns
- large handful mint , leaves picked
- large handful coriander , leaves picked
Instructions
- 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.
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 228 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.6 milligram of sodium
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