Prawn, rice noodle and fresh herb salad

This East Asian inspired prawn and vermicelli rice noodle salad is healthy and the perfect quick midweek supper
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© Tara Fisher
Colourful and tasty East Asian inspired prawn and noodle salad
Serves 4

Preparation time: 15 minutes
Cooking time: 2 minutes


* 150g vermicelli rice noodles
* A drizzle of mild olive oil
* 300g large cooked and peeled prawns
* 1 green apple, sliced paper-thin
* 180g sugarsnaps, each cut into 3 on the diagonal
* 3 tablespoons chopped mint
* 50g dry-roasted peanuts, roughly chopped
* 3 tablespoons chopped coriander or Thai basil, plus a little extra to garnish
* Juice of 2 limes
* 2 tablespoons fish sauce
* 1 teaspoon caster sugar


1. Dunk the noodles into a pan full of boiling water and cook for 1½ minutes so they have softened but not overcooked. The noodles will continue to soften once they are in the salad. Drain and cool under cold running water.

2. Transfer to a large bowl and drizzle over a little olive oil to stop the strands sticking together.

3. Add all of the other ingredients (holding back a cluster of peanuts), and combine so everything is evenly distributed.

4. Serve straight away with the reserved peanuts and extra chopped coriander or Thai basil resting on top.

Take One Pot by Georgina Fuggle, Kyle Books, £15.99, photography by Tara Fisher

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