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Summer roll noodle salad recipe

3 ratings

All the flavours of a summer roll come together in this fresh and fragrant Vietnamese-style salad. Store leftovers in an airtight container for up to 2 days. See method

Serves 4
Takes 20 mins
374 calories / serving
Healthy

Ingredients

300g pack fresh rice noodles
1 cucumber, halved, seeds removed and cut into thin strips
2 medium carrots, peeled and cut into thin strips
100g mangetout, cut into thin strips
4 spring onions, thinly sliced
½ 30g pack coriander, roughly chopped
30g pack mint, leaves picked and roughly torn
2 x 150g packs cooked and peeled king prawns
4 tbsp smooth peanut butter
1 tbsp reduced-salt soy sauce
2 limes, 1 zested and juiced
2 tbsp sweet chilli dipping sauce
30g roasted salted peanuts

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
1565kj
374kcal 19%
Fat
13g 19%
Saturates
2g 11%
Sugars
14g 16%
Salt
1.6g 27%

of the reference intake
Carbohydrate 36.9g Protein 23.6g Fibre 6.2g

Method

Cook the noodles to pack instructions, then tip into a large bowl and set aside to cool slightly while you prepare the vegetables.
Toss the cucumber, carrots, mangetout, spring onions, half the coriander, half the mint and the king prawns through the noodles until evenly distributed.
In a separate bowl, tip in the peanut butter, soy sauce, sweet chilli sauce, all the lime juice and half the zest. Whisk with a fork until smooth, then add 4-5 tbsp cold water to create a pourable consistency.
Drizzle half the peanut sauce over the noodles and top with the remaining coriander, mint and the peanuts. Serve with extra sauce on the side and the remaining lime cut into wedges.

See more Summer Salad recipes