Crunchy prawn noodle salad
This Vietnamese-style dressing is best made
just before serving to preserve the vibrant
colour of the mint.
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
Method
-
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.
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