- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 316
- Fat Content: 2g
- Saturated Fat Content: 0g
- Carbohydrate Content: 51g
- Sugar Content: 12g
- Fiber Content: 4g
- Protein Content: 18g
- Sodium Content: 1.9g
Crunchy prawn & noodle salad
Ingredients
- rice-noodle - 100g rice noodle
- carrot - 2 small carrots, cut into thin matchsticks
- spring-onion - 2 spring onions, thinly sliced
- coriander - small handful each coriander and mint, chopped
- prawn - 140g cooked prawn in chilli, lime and coriander (we used Waitrose)
- soy-sauce - 2 tsp reduced-salt soy sauce
- fish-sauce - 1 tsp fish sauce
- brown-sugar - 2 tsp light soft brown sugar
- lime - zest and juice 1 lime
Instructions
- Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
- In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.
Dairy-free lunch recipe for 2 people, takes only 20 mins; recipe has rice noodle, carrot, spring onion, coriander, prawn, soy sauce, fish sauce, brown sugar and lime.
