Vietnamese prawn noodle salad

Recreate the incredible flavours of Vietnamese street food with this prawn and vermicelli noodle salad - it's fast and easy to make too!

Serves 4

Prep

25M

The healthy and fresh dish is perfect for summer.

Ingredients

500g cooked peeled prawns, tails removed

1⁄2 cup bottled Vietnamese salad dressing

200g rice vermicelli noodles

2 small Lebanese cucumbers, halved lengthways, thinlysliced diagonally

1 large carrot, peeled, shredded

4 green spring onions, thinly sliced

1⁄2 cup fresh mint leaves

1 cup fresh coriander leaves

2 tblsps soy sauce

Chopped roasted, unsalted peanuts, to serve

Method

Toss prawns with 1⁄4 cup of the dressing in a bowl. Set aside.

Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes, or until tender. Drain. Rinse under cold water. Drain well.

Place noodles in a large bowl. Cut into shorter lengths using kitchen scissors. Add prawns, cucumber, carrot, onions and herbs. Toss well. Add combined soy and remaining dressing. Toss to combine.

Serve salad sprinkled with peanuts.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.