Vietnamese rice noodle bowl with prawns
Cold, fresh and crunchy. A summer lunch that doesn't need a hot hob.
⏱ 20 min · serves 2 · Asian · Mild
434kcal
32 gprotein
73 gcarbs
1 gfat
5 gfibre
Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Crustaceans
Ingredients (serves 2)
- Rice noodles (dry)150 g
- Prawns (peeled)250 g
- Cucumber200 g
- Carrot150 g
- Lettuce leaves60 g
- Lemon30 g
Also: Garlic, chilli, mint, coriander, a teaspoon of sugar, water
Method
- Get ready: boil the kettle. Cut the cucumber (200 g) and carrot (150 g) into thin matchsticks, and wash and tear the lettuce leaves.
- Put the rice noodles (150 g) in a bowl, cover with hot water and leave for 8 min. Drain and rinse with cold water.
- Dressing: squeeze the lemon and mix the juice with 2–3 tbsp water, 1 tsp sugar, chopped garlic and chilli.
- Heat a dry frying pan over medium heat. Cook the prawns with chopped garlic for 2–3 min, until pink and completely opaque.
- Put the lettuce, rice noodles, veg and prawns into bowls. Pour over the dressing and sprinkle with mint and coriander.
Tips
- Dressing: lemon or lime juice, water, a teaspoon of sugar, garlic and chilli.
- Fresh mint and coriander – the heart of this dish.
- Want it hotter? Fresh chilli in the dressing.
- Want it milder? Leave out the chilli – the lime juice and mint bring freshness.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.