Chipotle & lime prawn burrito bowls
Serve up a big bowl of colour with this easy prawn burrito bowl, with zingy chipotle and lime flavours. Full of nutrients, it provides four of your 5-a-day
Veggie vermicelli
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 200g rice vermicelli noodles
- 2 carrotsfinely shredded
- ½ small bunch of cucumberpeeled into ribbons using a vegetable peeler
- 150g sugar snap peashalved at an angle
- ½ small bunch of corianderfinely chopped
- 2 tbsp unsalted peanutstoasted and roughly chopped
For the dressing
- 3 tbsp olive oil
- 1 tbsp rice vinegar
- ½ tsp honey
- thumb-sized piece of gingerpeeled and grated
- 2 small garlic clovesgrated
- 1 red chillifinely sliced
Nutrition: Per serving
- kcal699
- fat24g
- saturates4g
- carbs100g
- sugars14g
- fibre8ghigh
- protein15g
- salt0.2g
Method
step 1
Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
step 2
Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
step 3
Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.
