Crunchy Prawn Noodle Salad Recipes

CRUNCHY PRAWN & NOODLE SALAD

Crunchy prawn & noodle salad image

A vibrant Vietnamese-style seafood salad with coriander, carrots and spring onions

Provided by Cassie Best

Time 15m

Number Of Ingredients 9

Ingredients

100g rice noodle
2 small carrots, cut into thin matchsticks
2 spring onions, thinly sliced
small handful each coriander and mint, chopped
140g cooked prawn in chilli, lime and coriander (we used Waitrose)
2 tsp reduced-salt soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
zest and juice 1 lime

Steps:

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.

Nutrition Facts : Calories 316 calories, Fat 2 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium

CRUNCHY PRAWN NOODLE SALAD

Crunchy prawn noodle salad image

This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.

Provided by Good Food team

Time 20m

Number Of Ingredients 10

Ingredients

100g rice noodle
100g sugar snap pea , shredded
2 carrots , coarsely grated
100g baby spinach
85g peeled, cooked prawn , 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

Steps:

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.

Nutrition Facts : Calories 278 calories, Fat 1 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Protein 15 grams protein, Sodium 1.43 milligram of sodium

VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS

Vietnamese prawn & noodle salad with crispy shallots image

Making the fried shallots for this superhealthy salad is optional, but well worth it - they're incredibly delicious

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 25m

Number Of Ingredients 14

Ingredients

200g thin rice noodle
200g large cooked, peeled prawn
1 small red onion , halved and sliced
1 small red chilli , sliced
1 small cucumber , shaved into ribbons (use a peeler)
1 large handful each coriander and mint
2 tbsp roasted peanut , roughly chopped
juice 3 limes
1 tbsp soft brown sugar
2 tsp fish sauce
1 garlic clove , crushed
5 shallots , thinly sliced
vegetable oil , for frying
flour , for dusting

Steps:

For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.41 milligram of sodium

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