Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 1kilograms green banana prawns, peeled, tails intact, deveined
- 375grams dried medium width rice noodles
- 2tablespoons fish sauce
- 1 red capsicum, deseeded
- 2 carrots, peeled
- 2 red chilli, deseeded and finely chopped
- 2 Lebanese cucumbers, sliced
- 1 cup fresh mint leaves
- 1 lime, 4 tbs juiced
- 1tablespoons soy sauce
- 1tablespoons peanut oil
- 1tablespoons brown sugar
Nutrition per serving
2680kJ / 638Cal
2680 Kilojoules or 638 Calories
31% of daily energy intake*
Protein
9.8grams
Fat
5.8grams
Carbs
88.2grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place noddles into a large bowl and cover with boiling water. Stand for 10 minutes or until soft. Drain, refresh in cold water and drain well. Set aside.
Step 2 of 4
Using a vegetable peeler, slice carrots into long thin ribbons. Quarter cucumbers lengthways and slice diagonally. Cut capsicum into shreds.
Step 3 of 4
Combine lime juice, fish sauce, soy sauce and sugar in a small bowl and stir until sugar has dissolved. Toss noodles, vegetables and mint together gently. Drizzle over dressing.
Step 4 of 4
Heat wok or frying pan over medium-high heat. Add oil, prawns, chilli and garlic and toss for about 2 minutes or until prawns change colour. Add to noodle salad and serve. Note: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.
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