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Prawn noodle salad

Name: Prawn noodle salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 1
Ingredients: 25g flat rice noodles or vermicelli noodles; 50g green beans, trimmed and roughly chopped; ½ red chilli, roughly chopped; Grating fresh garlic; 1½ tsp fish sauce; Pinch caster sugar; Juice 1 lime, plus wedges to serve; 5 cooked, peeled, sustainable prawns; 100g courgette, shredded with a julienne peeler or cut into strips; 50g cherry tomatoes, halved; 30g mango, finely sliced; Small handful fresh coriander, leaves picked; 5g toasted unsalted peanuts, chopped (optional)

Published: 20 Jun 19
Updated: 18 Mar 24

This quick Thai-inspired salad brings crunch and tang to your table. It makes a great calorie-controlled option if you’re following the 5:2 diet too. To bulk it up on non-fasting days, double the noodles and add an extra handful of prawns.

Love noodles but don’t eat prawns? Try our goat’s cheese and soft-boiled egg noodle salad for a vegetarian version instead.

Easy
May 2019

Test kitchen approved

Serves 1
Hands-on time 25 min

Love noodles but don’t eat prawns? Try our goat’s cheese and soft-boiled egg noodle salad for a vegetarian version instead.

Nutrition: per serving

Calories: 248kcals
Fat: 3.5g (0.7g saturated)
Protein: 18.1g
Carbohydrates: 33.8g (11.6g sugars)
Fibre: 5.4g
Salt: 2.4g

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Ingredients

25g flat rice noodles or vermicelli noodles
50g green beans, trimmed and roughly chopped
½ red chilli, roughly chopped
Grating fresh garlic
1½ tsp fish sauce
Pinch caster sugar
Juice 1 lime, plus wedges to serve
5 cooked, peeled, sustainable prawns
100g courgette, shredded with a julienne peeler or cut into strips
50g cherry tomatoes, halved
30g mango, finely sliced
Small handful fresh coriander, leaves picked
5g toasted unsalted peanuts, chopped (optional)

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Method

Put the noodles and green beans in a heatproof bowl and pour over a kettle of freshly boiled water. Set aside for 3-5 minutes until the noodles and beans are just tender.
In a separate large bowl, mix the chilli, garlic, fish sauce, sugar and lime juice. Add the prawns and toss to coat in the dressing.
Drain the noodles and beans, then add to the prawns and dressing along with the courgette, tomatoes and mango. Toss again, then transfer to a serving plate. Scatter with coriander leaves and chopped peanuts, if you like, then serve with lime wedges for squeezing over.