Name: Prawn & pink grapefruit noodle salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 200g thin rice noodle (vermicelli) -; 12 cherry tomatoes , halved -; 1 tbsp fish sauce -; juice 1 lime -; 2 tsp palm sugar or soft brown sugar -; 1 large red chilli , ½ diced, ½ sliced -; 2 pink grapefruits , segmented -; ½ cucumber , peeled, deseeded and thinly sliced -; 2 carrots , cut into matchsticks -; 3 spring onions , thinly sliced -; 400g cooked large prawn -; large handful mint , leaves picked -; large handful coriander , leaves picked -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Prawn & pink grapefruit noodle salad

1. 200g thin rice noodle (vermicelli) -

2. 12 cherry tomatoes , halved -

3. 1 tbsp fish sauce -

4. juice 1 lime -

5. 2 tsp palm sugar or soft brown sugar -

6. 1 large red chilli , ½ diced, ½ sliced -

7. 2 pink grapefruits , segmented -

8. ½ cucumber , peeled, deseeded and thinly sliced -

9. 2 carrots , cut into matchsticks -

10. 3 spring onions , thinly sliced -

11. 400g cooked large prawn -

12. large handful mint , leaves picked -

13. large handful coriander , leaves picked -

How to cook deliciously - Prawn & pink grapefruit noodle salad

1. Stage

Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.

2. Stage

In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).

3. Stage

Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.