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Vietnamese-style noodle & prawn salad
Vietnamese-style noodle & prawn salad
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Ingredients:
  • 200g (1/2 pkt) rice stick noodles
  • 1 large (about 350g) green (unripe) mango
  • 2 large (about 400g) carrots
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 100g bean sprouts
  • 70g baby spinach leaves, washed, dried
  • 82.50 ml firmly packed coriander leaves
  • 300g peeled cooked large prawns
  • 20.00 gm boiling water
  • 20.00 gm caster sugar
  • 60ml (1/4 cup) fresh lime juice
  • 30.00 ml white vinegar
  • 36.60 gm fish sauce
  • 1 tsp sambal oelek
  • 1 small clove garlic, crushed
Instructions:
  • Soak rice stick noodles in boiling water in a heatproof bowl for 10 minutes, then drain.
  • - Slice mango cheeks near the seed and remove skin. - Peel and cut carrots into small pieces that fit in the food processor feed tube sideways. - Use the grater attachment to shred mango and carrots into long strips, then transfer to a bowl. - Mix in capsicum, bean sprouts, spinach, and coriander.
  • For the dressing, mix boiling water and sugar in a jug until dissolved. Stir in lime juice, vinegar, fish sauce, sambal oelek, and garlic. Whisk together. Combine noodles and prawns with carrots. Pour the dressing over the mixture, then gently toss with clean hands or two large metal spoons. Serve right away.

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