Vietnamese-Style Crayfish and Noodle Salad

A light, fresh salad featuring rice noodles, cooked crayfish tails, and crunchy vegetables tossed in a zesty lime dressing.

Healthy Seafood Dairy Free Salad Vietnamese Crayfish

Estimated Nutrition

Calories

242.1

kcal / serving

1452.4 kcal total

Carbs

36.4g

per serving

218.4 g total

Fat

6.4g

per serving

38.2 g total

Protein

9.8g

per serving

58.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Muscovado Sugar

light

CondimentsSauces

tbsp

Thai Fish Sauce

for the dressing

GrainsCereals

200

Rice Noodle

extra-fine dried

Liquids

tbsp

Lime Juice

for the dressing

NutsSeeds

bunch

Coriander

small bunch, chopped

bunch

Mint

small bunch, chopped

clove

Garlic

crushed

Salted Peanuts

chopped, for serving

unit

Salt

to taste

unit

Black Pepper

to taste

OilsFats

tbsp

Sesame Oil

Seafood

150

Crayfish Tail

cooked and peeled

Vegetables

0.5

unit

Cucumber

halved lengthways

unit

Red Pepper

deseeded and thinly sliced

150

Beansprout

unit

Spring Onion

thinly sliced on the diagonal

unit

Carrot

cut into fine matchsticks

0.5

unit

Fresh Red Chilli

deseeded and finely chopped

Ginger

peeled and finely grated

Method

Scatter with chopped peanuts if desired.

Pour dressing over the salad just before serving and toss again.

Mix fish sauce, lime juice, sugar, and sesame oil in a small bowl to create the dressing.

Season with salt and pepper, then toss all salad ingredients together.

Cook rice noodles in boiling water until al dente, drain, refresh in cold water, and snip into shorter lengths.

Add crayfish, pepper, beansprouts, onions, carrot, chilli, herbs, ginger, garlic, and noodles to the bowl.

Scoop out cucumber seeds, slice thinly on the diagonal, and place in a large bowl.