Vietnamese prawn & glass noodle salad

Cooking Salads Vietnamese prawn & glass noodle salad

Quickly pan-fry prawns, then use them to create a healthy Asian noodle salad thats ready in minutes.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for about 10 minutes. Drain and set aside.
  2. Meanwhile, heat the oil in a frypan over medium-high heat. Add the prawns and cook for about 2 minutes on either side until cooked through. Remove from the pan and set aside.
  3. Cook beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain, then refresh in cold water.
  4. Combine the sugar, lime juice, fish sauce and vinegar in a large bowl, stirring to dissolve the sugar. Add the noodles, prawns, beans and remaining ingredients to the bowl with the dressing. Toss to combine, then divide among bowls and serve immediately.

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2 x 100g packets bean thread vermicelli
1 tbsp sunflower or peanut oil
400g green prawns, peeled , deveined
200g yellow butter beans, trimmed, cut into thirds
1 tsp caster sugar
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 long red chilli, seeds removed, very thinly sliced lengthways
1 tbsp black sesame seeds
1/2 cup each torn mint and coriander

Adv

Autors
Preparation time
22
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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