Prawn, watermelon and mint salad
dry rice noodles
100 g, vermicelli variety
⅓ cup(s), (80ml)
granulated stevia sweetener
fresh red chilli
1 whole, deseeded, finely chopped
700 g, seedless, cut into 2cm pieces
2 cup(s), leaves
baby spinach leaves
cooked king prawns
750 g, peeled, deveined, tails intact
reduced fat feta cheese
- Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into 8cm lengths.
- Whisk juice, fish sauce, stevia and chilli in a large bowl. Add noodles, watermelon, mint, spinach and prawns and toss to combine. Sprinkle with feta to serve.