- 0:22 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Quickly pan-fry prawns, then use them to create a healthy Asian noodle salad that’s ready in minutes.
Ingredients
- 2 x 100g packets bean thread vermicelli (glass noodles)
- 1 tablespoon sunflower oil or peanut oil
- 400g green prawns, peeled (tails intact), deveined
- 200g yellow butter beans, trimmed, cut into thirds
- 1 teaspoon caster sugar
- 1/4 cup (60ml) lime juice
- 1/4 cup (60ml) fish sauce
- 2 tablespoons rice vinegar
- 1 long red chilli, seeds removed, very thinly sliced lengthways
- 1 tablespoon black sesame seeds (see note)
- 1/2 cup fresh mint, torn
- 1/2 cup fresh coriander, torn
Method
- Step 1Place the noodles in a heatproof bowl and cover with boiling water. Leave for about 10 minutes. Drain and set aside.
- Step 2Meanwhile, heat the oil in a frypan over medium-high heat. Add the prawns and cook for about 2 minutes on either side until cooked through. Remove from the pan and set aside.
- Step 3Cook beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain, then refresh in cold water.
- Step 4Combine the sugar, lime juice, fish sauce and vinegar in a large bowl, stirring to dissolve the sugar. Add the noodles, prawns, beans and remaining ingredients to the bowl with the dressing. Toss to combine, then divide among bowls and serve immediately.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
816 kj
Energy
7g
Fat Total
1g
Saturated Fat
3g
Fibre
18g
Protein
101mg
Cholesterol
1687.99mg
Sodium
3g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Available from Asian food shops.
- Author: Olivia Andrews
- Image credit: Mark Roper
- Publication: Taste.com.au
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