Name: Vietnamese Prawn Rice Noodle Salad
Total time: 30 min
Ingredients: 250 g vermicelli noodles; 1 tbsp vegetable oil; 300 g prawn cutlets; 2 spring onions (cut into rings); 1 carrot (cut into matchsticks); 1 cucumber (cut into matchsticks); 2 radishes (sliced thinly in half-rounds); 5 g fresh coriander (chopped); 120 g mango (cut into thin slices); 5 g sesame seeds; 1 tsp brown sugar; 2 tbsp fish sauce; 2 lime; 1 red chilli; 2 garlic cloves

Instructions

Put noodles into a bowl of boiling water and leave to stand for 5 minutes or until soft. Seperate noodles with a fork and then drain.
Blitz all the dressing ingredients together in a blender and set aside.
Prepare the vegetables and mango. Gently toss with noodles and ¾ of the dressing. Serve into bowls.
Heat oil in a frying pan over medium heat and quickly stir fry chopped green onions and prawns for 2-3 minutes. Toss with remaining dressing and add to the top of the salads. Sprinkle with sesame seeds and serve.

Vietnamese Prawn Rice Noodle Salad

Ingredients

Dressing

Instructions

Notes

Nutrition

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