Vietnamese-style prawn noodle salad
This Vietnamese-style prawn noodle salad is a lower sugar, lower carb version of vermicelli-based salads.
Servings 2
Ingredients
- 300 g peeled and cooked prawns
- 400 g konjac noodles see above for recommendation
- 1 Lebanese cucumber
- 2 medium carrots
- 1 handful coriander leaves
- 1 handful mint leaves
Dressing
- 2 tbsp water
- 1.5 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1 tbsp sweetener see above for recommendation
- 1/8 tsp garlic powder
- fresh red chilli optional, finely chopped
To serve
- 2 tbsp roasted peanuts
- fresh red chilli optional, sliced
- lime wedges optional
Instructions
- If your prawns are frozen, defrost them in the microwave and pat dry with paper towels.
- Follow the preparation instructions for the noodles.
- Cut cucumber in quarters lengthwise and remove seeds with your knife. Cut cucumber in matchsticks.
- Peel and cut carrot in matchsticks.
- Roughly tear herbs with your hands.
- Place water, fish sauce, vinegar, lime juice, sweetener and garlic powder in a small bowl and whisk until sweetener is dissolved. Add chilli if using.
- Serve vermicelli at the bottom of a bowl. Arrange vegetables, prawns and herbs on top, pour dressing on top of everything. Garnish with peanuts, chilli slices and a lime wedge.