Free Healthy Recipe - Gluten Free Prawn & Noodle Salad

Copyright John Paul Urizar

Bean vermicelli noodles are made from mung bean and pea starch and make a terrific gluten free alternative to wheat noodles.

½ Spanish onion finely chopped
½ tbsp lemongrass, finely chopped
2 cloves garlic
1 lime juiced
½ tbsp sesame oil
1 red chilli finely chopped
300 grams raw prawns, peeled
1 tbsp coconut oil
1 red capsicum finely sliced
½ bunch coriander
1 cup mint
200 grams green beans, steamed for four minutes
1½ tbsp fish sauce
2/3 cup roasted peanuts, finely chopped

Combine the onion, lemongrass, garlic, lime juice, sesame oil, tea oil and chilli together and pour over the prawns. Set aside to marinate for 1 - 2 hours.

Soak the noodles in boiling water until they are soft, Drain thoroughly and set aside to cool.
Heat the coconut oil in wok until hot and stir fry the prawns and capsicum for approx 3 minutes until cooked.
Toss the prawns through the noodles with the fresh herbs and green beans, fish sauce and lime juice. Sprinkle the roasted peanuts over the top and serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 1.5 hrs
Cooking Time: 10 mins
Ready in: 2 hrs

Suitable for:
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Nutritional Information - Per Serve
Kj 1461 kj
Calories 349 kcal
Fat 18.8 g
Saturated Fat 4.8 g
Total Carbohydrate 17 g
Total Protein 25.5 g
Fibre 5.5 g

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