Summer roll noodle salad recipe
All the flavours of a summer roll come together in this fresh and fragrant Vietnamese-style salad. Store leftovers in an airtight container for up to 2 days.
See method- Serves 4
- Takes 20 mins
- 374 calories / serving
Ingredients
- 300g pack fresh rice noodles
- 1 cucumber, halved, seeds removed and cut into thin strips
- 2 medium carrots, peeled and cut into thin strips
- 100g mangetout, cut into thin strips
- 4 spring onions, thinly sliced
- ½ 30g pack coriander, roughly chopped
- 30g pack mint, leaves picked and roughly torn
- 2 x 150g packs cooked and peeled king prawns
- 4 tbsp smooth peanut butter
- 1 tbsp reduced-salt soy sauce
- 2 limes, 1 zested and juiced
- 2 tbsp sweet chilli dipping sauce
- 30g roasted salted peanuts
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Shop ingredientsEach serving contains
- Energy
- 1565kJ 374.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 36.9gProtein 23.6gFibre 6.2g
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Method
- Cook the noodles to pack instructions, then tip into a large bowl and set aside to cool slightly while you prepare the vegetables.
- Toss the cucumber, carrots, mangetout, spring onions, half the coriander, half the mint and the king prawns through the noodles until evenly distributed.
- In a separate bowl, tip in the peanut butter, soy sauce, sweet chilli sauce, all the lime juice and half the zest. Whisk with a fork until smooth, then add 4-5 tbsp cold water to create a pourable consistency.
- Drizzle half the peanut sauce over the noodles and top with the remaining coriander, mint and the peanuts. Serve with extra sauce on the side and the remaining lime cut into wedges.
- See more Summer Salad recipes
