Mrs. Jackson Cooks

Life through food

Quick and healthy lunch: vietnamese prawn noodle salad

on May 12, 2011

I was starving and needed something quick and easy to make for lunch. Nothing was quite coming to mind and then I thought of this recipe I found in Elle magazine years ago. It was their weight loss recipes (pre beach thing) but I used to make them a lot and they’re delicious. I started off by doing the recipe as it said and then, as I always do, started improvising about half way through and it changed somewhat! But it’s still the same idea. And it’s delicious, low calorie, low fat, and fills you up (also helps if you eat Florentines afterwards, but probably not so much if you are on a diet!).

Probably the biggest change I made was because my prawns were raw (i.e. grey not pink), so I fried them in the garlic and chilli with some olive oil and the onions. I did the onions because I’m not a fan of raw onion and as I had the pan on, it made sense. But if you have cooked prawns (pink) then put the chilli and garlic in the dressing, toss your prawns in the salad and leave your onions raw. And if you’re vege, just do the same but leave out the prawns. And voila!

Also, put in any veges you like really. I just used what I had in the fridge. The recipe suggests beansprouts and peanuts too which I didn’t have so left out.

This is a perfect quick spring/summer salad, and could be a lunch box salad as it’ll keep fine (probably improve the flavours too if it rests for a while).

Vietnamese prawn noodle salad

Serves 2

  • 100g thin rice noodles
  • handful of sugar snap peas
  • handful of mangetout
  • 1 carrot thinly sliced
  • 1/4 cucumber, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 small red onion, finely sliced
  • 1 red chilli, finely choppped
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • handful of chopped fresh coriander

For the dressing:

  • 1 tbsp rice vinegar (use white wine vinegar if you don’t have)
  • 1 tbsp fish sauce (nam pla)
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • juice of half a lime (1 tbsp if using bottled)
  1. Soak the noodles until softened in very hot but not boiling water. If, after 10 minutes they aren’t properly softened then pour boiling water over them for 90 seconds then drain and refresh in cold water. Set aside until needed
  2. Blanch the mangetout and sugar snap peas for a few minutes.
  3. Heat the oil in a pan on a medium heat. Add the garlic and onion and fry to infuse the oil. Then add the onion and fry until it starts to brown.
  4. Next toss in the prawns and fry until they turn pink. Turn off the heat and set aside.
  5. To make the dressing mix all the ingredients in a bowl.
  6. Combine the veges and coriander with the noodles and the prawn mixture in a large bowl (tongs/chopsticks are quite helpful for this to get a good mix).
  7. Pour the dressing over the noodle mix and toss well to combine.
  8. Serve with some lime wedges on the side
  9. Enjoy and feel the healthiness as well as the tastiness!
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