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Prawn, mangetout & rice noodle salad
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Prawn, mangetout & rice noodle salad
- Preparation time: 15 minutes
- Cooking time: 10 minutes
-
Total time:
25 minutes
Serves: 2
Ingredients
100g dried rice vermicelli
200g pack trimmed mangetout, sliced or halved
150g pack cooked king prawns
½ avocado, stoned, peeled and sliced
2 salad onions, thinly sliced
1 mild red chilli (deseeded if liked), thinly sliced
For the dressing
1 tbsp grated ginger
1 tbsp reduced salt soy sauce
1½ tsp Chinese rice vinegar
1½ tsp clear honey
1 tsp Dijon mustard
2 tsp vegetable oil
Method
1. Place the noodles in a large mixing bowl and cover with just-boiled water from the kettle. Set aside to soak for 8 minutes. Meanwhile, place all the dressing ingredients in a jar, seal the lid and shake to combine.
2. Drain the noodles in a sieve and rinse with hot water from a kettle. Shake dry and return to the bowl with the mangetout and ½ the dressing. Toss together.
3. Divide the noodles and mangetout between plates and top with the prawns, avocado, salad onions and chilli. Spoon over the remaining dressing and serve.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1,648kJ 392kcals |
|---|---|
| Fat | 11g |
| Saturated Fat | 2g |
| Carbohydrate | 49g |
| Sugars | 8g |
| Protein | 21g |
| Salt | 1.8g |
| Fibre | 5.2g |
1 of your 5 a day/high in protein
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