GREEN BEAN, RICE NOODLE AND PRAWN SALAD

Refreshing and very healthy, this is the perfect salad for a hot day.

Serves 4
Preparation time: 10 minutes
Cooking time: 5 minutes
Approximate cost per serving: £1.80

Ingredients:

For the dressing:
Juice of 2 limes
1 tablespoon fish sauce
1 medium red chilli, deseed and finely sliced
1 teaspoon finely grated fresh ginger
1 teaspoon caster sugar

For the salad:
250g thin rice noodles (rice vermicelli)
1 tablespoon toasted sesame oil
200g green beans
200g cooked peeled prawns
1 bunch spring onions, finely sliced
A large handful fresh coriander leaves, roughly chopped
2 tablespoons salted peanuts, lightly crushed with a rolling pin

Method:

1.    Add all the dressing ingredients together into a bowl and whisk. Set aside.

2.    Put the rice noodles into a large heatproof bowl; pour over enough boiling water to ensure they are completely covered. Cover with clingfilm and leave to soak until tender but still with a little bite (about 4 minutes). Drain and rinse under cold water to cool. Toss in the sesame oil to prevent them sticking together.

3.    Cook the green beans in salted boiling water until just tender (3-4 minutes). Drain and rinse under cold water. Slice each bean into 2-3 cm pieces and add to the noodles.

4.    Add the cooked prawns, sliced spring onions and chopped coriander to the noodles.

5.    Pour over the dressing, toss well to mix and serve scattered with the crushed peanuts.

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