Vietnamese prawn & rice noodle salad

Cooking Salads Vietnamese prawn & rice noodle salad

20 minutes is all it takes to create this delicious and tasty meal.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.
  2. Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.
  3. Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

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200g rice vermicelli noodles
1 large carrot, cut into thin matchsticks
1 telegraph cucumber, seeds removed, cut into thin matchsticks
1 long red chilli, seeds removed, cut into thin matchsticks
300g peeled cooked prawns , deveined
1 cup bean sprouts
1/4 cup each of mint, coriander and Thai basil leaves
2 tbsp brown sugar
2 tbsp fish sauce
1/3 cup lime juice
1 long red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped

Adv

Autors
Preparation time
35
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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