Gluten Free Prawn, Mushroom & Noodle Salad
A tasty gluten free salad with spring onion, mint and coriander
Ingredients
For the salad
- 200 g rice vermicelli
- 250 g prawns cleaned and deveined, tail on
- ½ cup spring onions sliced
- ¼ cup mint leaves packed
- ¼ cup coriander roughly chopped & packed
- 1 medium cucumber julienned
- 1 large carrot julienned
- 250 g white button mushrooms sliced very thinly
For dressing
- 4 tbsp fresh lime juice
- 2 tbsp rice wine vinegar
- 1 tsp brown sugar
- 2 tsp soy sauce, or more to taste
- 1 clove garlic grated
- 1-2 bird’s eye chillies sliced
- Lime cheeks, for serving
Instructions
For the dressing
- In a small mixing bowl combine all the dressing ingredients and whisk well until the sugar dissolves.
- If you would like the dressing on the mild side use 1 chilli and remove the seeds. Set aside.
For the salad
- Place rice noodles in a large bowl and boil a full kettle. Pour boiling water over the rice noodles and mix well, submerging them. After about 5 minutes they should feel soft and tender. Rinse under cold water and drain.
- In a large saucepan, bring a few cm of water to the boil. Add a steaming basket / stainless steel steaming insert / colander in a pinch. Add the prawns and steam for ± 2 minutes until pink and opaque. Remove the prawns straight away and spread out onto a tray to cool.
- In a large salad bowl combine the spring onions, mint leaves, coriander, cucumber and carrot. Mix well.
- Add the rice noodles and distribute them evenly making sure all the vegetables and herbs mix in well. Add the steamed prawns and mix.
- Drizzle everything with a little dressing and toss to coat. Add the mushrooms and mix them in thoroughly, adding more dressing if necessary until the mushrooms are well marinated.
- Serve the salad with plenty of lime cheeks for squeezing over and extra dressing on the side. Enjoy!