Prawn & pink grapefruit noodle salad

A plate of food on a table Noodle Recipes

Preparation and cooking time

  • Prep:25 mins
  • No cook
  • Easy
  • Serves 6

Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint

Nutrient Unit
kcal 228
fat 1g
saturates 0g
carbs 38g
sugars 6g
fibre 2g
protein 13g
salt 1.6g

Ingredients

  • 200g thin rice noodle (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 prawn
  • large handful mint , leaves picked
  • large handful coriander , leaves picked

Method

  • STEP 1

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.

  • STEP 2

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).

  • STEP 3

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.

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