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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.

HealthySeafoodDairy FreeSaladVietnameseCrayfish

Estimated Nutrition

Per Serving Total
Calories 242.1 kcals 1452.4 kcals
Carbohydrates 36.4 grams 218.4 grams
Fat 6.4 grams 38.2 grams
Protein 9.8 grams 58.8 grams
Cook Time
5 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
3
tbsp
Muscovado Sugar
light
CondimentsSauces
3
tbsp
Thai Fish Sauce
for the dressing
GrainsCereals
200
g
Rice Noodles
extra-fine dried
Liquids
3
tbsp
Lime Juice
for the dressing
NutsSeeds
1
bunch
Coriander
small bunch, chopped
1
bunch
Mint
small bunch, chopped
1
clove
Garlic
crushed
30
g
Salted Peanuts
chopped, for serving
1
unit
Salt
to taste
1
unit
Black Pepper
to taste
OilsFats
1
tbsp
Sesame Oil
Seafood
150
g
Crayfish Tails
cooked and peeled
Vegetables
0.5
unit
Cucumber
halved lengthways
1
unit
Red Pepper
deseeded and thinly sliced
150
g
Beansprouts
6
unit
Spring Onions
thinly sliced on the diagonal
1
unit
Carrot
cut into fine matchsticks
0.5
unit
Fresh Red Chilli
deseeded and finely chopped
3
cm
Ginger
peeled and finely grated

Steps

  • Cook rice noodles in boiling water until al dente, drain, refresh in cold water, and snip into shorter lengths.
  • Scoop out cucumber seeds, slice thinly on the diagonal, and place in a large bowl.
  • Add crayfish, pepper, beansprouts, onions, carrot, chilli, herbs, ginger, garlic, and noodles to the bowl.
  • Season with salt and pepper, then toss all salad ingredients together.
  • Mix fish sauce, lime juice, sugar, and sesame oil in a small bowl to create the dressing.
  • Pour dressing over the salad just before serving and toss again.
  • Scatter with chopped peanuts if desired.