Brown rice noodle, prawn and pickled vegetable salad
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Swapping out regular white noodles for brown rice vermicelli noodles adds a mild nutty flavour to this light and fresh prawn pickled veg salad.
Ingredients
Red radish
4 large, thinly sliced
Lebanese cucumber
2 medium, deseeded, thinly sliced
Carrot(s)
2 medium, shredded
Red onion
1 medium, thinly sliced
Rice wine vinegar
250 ml, (1 cup)
Granulated stevia sweetener
4 tbs
Brown rice noodles
100 g, vermicelli
Fish sauce
3 tbs
Lime juice
3 tbs
Sunflower oil
1 tbs, or canola variety
Fresh red chilli
2 whole, thinly sliced
Fresh coriander
1 cup(s), leaves
Cooked peeled prawns
700 g, (20 large) deveined, tails intact
Instructions
1
Combine radish, cucumber, carrot and onion in a bowl.
2
Bring vinegar and half the stevia to the boil in a small saucepan over medium-high heat. Remove from heat. Stir in ¼ cup (60ml) water. Pour over radish mixture. Set aside for 5 minutes to pickle.
3
Meanwhile, cook noodles following packet instructions or until just tender. Drain. Refresh under cold water. Drain.
4
Whisk fish sauce, juice, oil and remaining stevia in a large bowl. Drain radish mixture and discard pickling liquid. Add radish mixture to bowl with stevia mixture. Add noodles, chilli, coriander and prawns and toss to combine. Serve.
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