Prawn Noodle Salad
Created by ImPat on November 10, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 5m
- Recipe #15763
Ingredients
- 250 grams dry vermicelli rice noodles
- 500 grams raw shrimp (prawns, cooked peeled and deveined)
- 2 cucumbers (Lebanese cucumbers, peeled seeded and cut into batons)
- 1 carrot (peeled cut into matchsticks)
- 4 green onions (cut into thin matchsticks)
- 1 cup fresh coriander leaves (cilantro)
- 1 cup fresh mint
- 2 tablespoons peanuts (roasted and chopped)
- GARLIC DRESSING
- 2 garlic cloves (minced)
- 1 whole chili (long red finely chopped)
- 2 whole limes (juiced)
- 1 tablespoon granulated sugar
- 1/4 cup water
How to Make
-
Step 1: Place noodles in a large heatproof bowl and cover with boiling water and soak according to packet directions and then drain and rinse under cold water and drain again and return to bowl.
-
Step 2: Meanwhile to make garlic dressing, combine garlic, chilli, lime juice, sugar and water in a small bowl.
-
Step 3: Add prawns, cucumber, carrot, onion, coriander and mint to noodles and toss to combine.
-
Step 4: Divide between four serving bowls and top with prawns and peanuts and pour over dressing and serve.
Nutritional Facts
- Serving Size: 1 (408.3 g)
- Calories 439.8
- Total Fat - 5.5 g
- Saturated Fat - 1.4 g
- Cholesterol - 160 mg
- Sodium - 864 mg
- Total Carbohydrate - 74.7 g
- Dietary Fiber - 4.6 g
- Sugars - 12.8 g
- Protein - 23 g
- Calcium - 154 mg
- Iron - 1.8 mg
- Vitamin C - 70.2 mg
- Thiamin - 0.2 mg