Prawns Main

Vietnamese prawn and glass noodle salad

Name: Vietnamese prawn and glass noodle salad
Prep time: 22 min
Cook time: 5 min
Total time: 27 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 2 x 100g packets bean thread vermicelli (glass noodles); 1 tablespoon sunflower 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; 1/2 cup each torn mint and coriander

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 02, 2015

Quickly pan-fry prawns, then use them to create a healthy Asian noodle salad that's ready in minutes.

2 x 100g packets bean thread vermicelli (glass noodles)
1 tablespoon sunflower 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
1/2 cup each torn mint and coriander

Method

1.

Place the noodles in a heatproof bowl and cover with boiling water. Leave for about 10 minutes. Drain and set aside.
2.

Meanwhile, 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.
3.

Cook beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain, then refresh in cold water.
4.

Combine 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.