This quick Thai-inspired salad brings crunch and tang to your table. It makes a great calorie-controlled option if you’re following the 5:2 diet too. To bulk it up on non-fasting days, double the noodles and add an extra handful of prawns.
Love noodles but don’t eat prawns? Try our goat’s cheese and soft-boiled egg noodle salad for a vegetarian version instead.
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Ingredients
- 25g flat rice noodles or vermicelli noodles
- 50g green beans, trimmed and roughly chopped
- ½ red chilli, roughly chopped
- Grating fresh garlic
- 1½ tsp fish sauce
- Pinch caster sugar
- Juice 1 lime, plus wedges to serve
- 5 cooked, peeled, sustainable prawns
- 100g courgette, shredded with a julienne peeler or cut into strips
- 50g cherry tomatoes, halved
- 30g mango, finely sliced
- Small handful fresh coriander, leaves picked
- 5g toasted unsalted peanuts, chopped (optional)
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Method
- Put the noodles and green beans in a heatproof bowl and pour over a kettle of freshly boiled water. Set aside for 3-5 minutes until the noodles and beans are just tender.
- In a separate large bowl, mix the chilli, garlic, fish sauce, sugar and lime juice. Add the prawns and toss to coat in the dressing.
- Drain the noodles and beans, then add to the prawns and dressing along with the courgette, tomatoes and mango. Toss again, then transfer to a serving plate. Scatter with coriander leaves and chopped peanuts, if you like, then serve with lime wedges for squeezing over.
Nutrition
- 248kcals Calories
- 3.5g (0.7g saturated) Fat
- 18.1g Protein
- 33.8g (11.6g sugars) Carbs
- 5.4g Fibre
- 2.4g Salt
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