Photo: Anna Pelzer
Crunchy prawn noodle salad
10 ingredients
15 min + 5 min
Serves 2
openrecipes
This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.
Estimated Nutrition (whole recipe, rough)
431
Calories
32g
Protein
1g
Fat
72g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g rice noodles
- 100g sugar snap peas , shredded
- 2 carrots , coarsely grated
- 100g baby spinach
- 85g peeled, cooked prawns , defrosted if frozen
- 1 red chilli , deseeded and finely chopped
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tsp fish sauce
- 1 tbsp roughly chopped mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes