Thai Seafood and Noodle Salad

This meal from the book 'Cook Yourself Thin' (by H Eastwood et al and published by the Penguin Group in 2007) is low in saturated fat, provides protein and healthy fats from the fish and a source of energy from the noodles.

Ingredients

100g think rice noodles

Thinly sliced spring onions

5cm lump of peeled and chopped ginger

1 deseeded and finely chopped chilli

Small handful of chopped coriander and mint

150g mixed cooked seafood

100g cooked peeled king prawns

2-3 limes

2 tablespoons of rice vinegar

1 tablespoon of fish sauce and sweet chilli sauce

50g of spinach

Serves 2 people

365 calories per serving

Bring a kettle to boil and put the noodles and boiling water into a pan for 5 minutes, stirring to ensure the noodles do not stick together. Drain the noodles. Mix together the spring onion, ginger, chilli, coriander and mint and mix in with the noodles and then add all of the other ingredients including the cooked seafood and enjoy.

Keep up the great work

Matt