Photo of Crab, prawn and noodle salad by WW

Crab, prawn and noodle salad

6
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
30 min
Cook
0 min
Serves
6
Difficulty
Easy
This fresh and zesty seafood dish on thin glass noodles is the taste of summer!

Ingredients

Dry rice noodles

200 g

Snow peas

120 g

Carrot(s)

2 small

Red capsicum

2 small

Lime juice

¼ cup(s)

Peanut oil

3 tsp

Brown sugar

3 tsp

Fish sauce

1 tbs

Fresh red chilli

½ tsp, finely chopped

Green shallot(s)

4 individual, trimmed, thinly sliced diagonally

Watercress

75 g, sprigs

Ready-to-eat crab meat

225 g

Prawn, school, cooked

300 g

Fresh mint

½ cup(s), coarsely chopped

Fresh coriander

½ cup(s), coarsely chopped

Roasted peanuts

2 tbs, chopped

Instructions

  1. Prepare noodles following packet instructions. Drain well. Using kitchen scissors, cut noodles into shorter lengths and place in a large bowl.
  2. Place snow peas in a small heatproof bowl and cover with boiling water. Stand for 2 mins, then drain and rinse under cold water. Drain and pat dry with paper towel, then trim tops, and slice lengthways into thin strips. Cut carrots in half crossways, then cut into matchsticks. Cut capsicums into thin strips.
  3. To make the dressing, combine juice, oil, sugar, fish sauce and chilli in a screwtop jar, seal tightly and shake to combine. Drizzle half the dressing over noodles, and toss with your hands to coat.
  4. Add vegetables, seafood and herbs to noodles. Drizzle with remaining dressing, and toss to combine. Serve sprinkle with peanuts.