Vietnamese Prawn & Rice Noodle Salad

Yields4 ServingsTotal Time20 mins

Ingredients

200 g 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

300 g Peeled cooked prawns (tails intact), deveined

1 cup (75g) bean sprouts

¼ cup Basil leaves

¼ cup Fresh coriander

¼ cup Fresh mint leaves

Nuoc Cham Dressing

2 tbsp Brown sugar

2 tbsp Fish sauce

⅓ cup (80ml) lime juice

1 Long red chilli, seeds removed, finely chopped

1 Garlic clove, finely chopped

Step 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.

Step 2.
Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Step 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.

Enjoy!!

With thanks to: www.taste.com.au

Nutrition Facts

Servings 0