Brown rice noodle, prawn and pickled vegetable salad
4 small, thinly sliced
2 medium, deseeded, thinly sliced
2 medium, shredded
1 medium, thinly sliced
Rice wine vinegar
250 ml, (1 cup)
Granulated stevia sweetener
Brown rice noodles
100 g, vermicelli
1 tbs, or canola variety
Fresh red chilli
2 whole, thinly sliced
1 cup(s), leaves
Prawn, school, cooked
700 g, (20 large) deveined, tails intact
- Combine radish, cucumber, carrot and onion in a bowl.
- 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.
- Meanwhile, cook noodles following packet instructions or until just tender. Drain. Refresh under cold water. Drain.
- 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.