Vietnamese Prawn Noodle Salad
1½ Tbsp. sweet chilli sauce
2 Tbsp. lime juice
1 tsp. salt reduced soy sauce
½ tsp. crushed garlic
400g fresh rice noodles
2 carrots, peeled
2 small cucumbers
150g snow peas, trimmed
3 spring onions
100g bean sprouts
1 cup mint leaves, roughly torn
700g cooked prawns, peeled and deveined
40g slivered almonds
1 red chilli, sliced thinly
Lime wedges, to serve
To make the dressing, whisk together the sweet chilli sauce, lime juice, soy sauce and garlic.
Prepare the rice noodles according to packet instructions.
Using a vegetable peeler, peel the carrots and cucumber lengthways to make thin ribbons.
Toss the rice noodles, carrot, snow peas, cucumbers, spring onions, bean sprouts, mint, prawns and dressing together. Garnish with almonds and sliced red chilli. Serve with an extra wedge of lime.
PER SERVE: 1630kJ, protein 43g, total fat 7.7g (sat. fat 0.7g), carbs 32g, fibre 9g, sodium 1019mg, low GI