Dairy-free lunch recipe for 6 people, takes only 20 mins; recipe has rice noodle, cherry tomato, fish sauce, lime, palm sugar, red chilli, pink grapefruit, cucumber, carrot, spring onion, prawn, mint and coriander.
Prawn & pink grapefruit noodle salad
Course: Dairy-free lunch
Servings
6
servings
Prep time
25 mins
Ingredients
- Rice Noodle: 200g thin rice noodle (vermicelli)
- Cherry Tomato: 12 cherry tomatoes, halved
- Fish Sauce: 1 tbsp fish sauce
- Lime: juice 1 lime
- Palm Sugar: 2 tsp palm sugar or soft brown sugar
- Red Chilli: 1 large red chilli, 1/2 diced, 1/2 sliced
- Pink Grapefruit: 2 pink grapefruits, segmented
- Cucumber: 1/2 cucumber, peeled, deseeded and thinly sliced
- Carrot: 2 carrots, cut into matchsticks
- Spring Onion: 3 spring onions, thinly sliced
- Prawn: 400g cooked large prawn
- Mint: large handful mint, leaves picked
- Coriander: large handful coriander, leaves picked
Directions
- 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.
