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Prawn noodle salad

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Recipe Ingredients

  • 300g cooked rice noodles
  • juice of 2 limes
  • 1 tbsp fish sauce
  • 2 tsp soft brown sugar
  • 1 red chilli, deseeded and finely chopped
  • 2,5cm piece fresh ginger, grated
  • 2 carrots, peeled into ribbons
  • 300g bean sprouts
  • 200g sugar snap peas, sliced
  • 350g cooked and peeled prawns
  • large handful fresh mint leaves, chopped
  • 40g roasted salted peanuts, roughly chopped

Recipe Directions

  1. Put the rice noodles in a heatproof bowl and pour boiling water from the kettle over them until they are covered. Set aside for 5 minutes to heat through. Drain well and put noodles back in the bowl.
  2. In a separate bowl, stir together the lime juice, fish sauce, brown sugar, chilli and ginger.
  3. Add the vegetables, prawns and mint to the drained noodles and toss through the dressing.
  4. Garnish with peanuts and serve.

EACH SERVING About 1 403kJ, 11g fat (1g saturated), 32g carbohydrate (11g total sugars).

Each Serving:


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