Thai Prawn and Coriander Noodle Salad
- 150g rice noodles
- 1 red pepper, finely sliced (170g)
- 200g cooked, peeled tiger prawns
- ½ bunch spring onions, sliced
- 20g Fresh Living Coriander, roughly chopped
- Juice of 1 lime
- 1 tbsp light soy sauce
- 2 tsp Thai fish sauce
- 25g unsalted peanuts, roughly chopped
Cook the noodles in boiling water for 5 minutes, drain and cool. Mix in the pepper, prawns, spring onions and coriander.
Whisk together the lime juice, soy and fish sauce and toss into the salad, scatter over the peanuts and serve.
For variation on this recipe, try replacing the prawns in this dish with cooked chicken breast.
Calories: 456Kcals; Sat Fat: 1.2g; Fat: 7g; Sugar: 7.3g; Salt: 3.9g
For advice on how to use fresh living herbs and how to look after your pots of herbs at home, visit freshlivingherbs.co.uk.
Will you be giving this a try?
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