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Chilli and sesame prawn noodle salad recipe

Chilli and sesame prawn noodle salad recipe

15 ratings

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  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 566 calories / serving
  • Healthy


For the salad

  • 180g large cooked prawns
  • 175g thin rice noodles
  • ¼ cucumber (about 100g), cut into thin matchsticks
  • 1 medium carrot, peeled, cut into thin matchsticks
  • 2tbsp chopped fresh basil, plus a few sprigs for garnish
  • 2tbsp chopped fresh mint leaves, plus a few sprigs for garnish
  • 2tbsp sesame seeds, toasted

For the dressing

  • juice of 1 lime and zest of half
  • 1 ½ tbsp sesame oil
  • 1tbsp soft brown sugar
  • 1 tbsp rice vinegar
  • 1 long red chilli, deseeded, finely chopped (plus extra thinly sliced for garnish)
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    3g 14%
  • Sugars

    8g 9%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 77.4g Protein 22g Fibre 2g


  1. It is best to make this salad the day you are going to serve it. Otherwise make the salad and the dressing and then toss together just before serving.
  2. For the salad, cook the noodles according to the packet instructions and then drain and refresh under cold running water and tip into a large bowl.
  3. Add the cucumber and carrot matchsticks, mint and basil and toasted sesame seeds and stir together.
  4. For the dressing, mix all the ingredients together and then pour over the salad and mix well. Scatter with mint sprigs and sliced red chilli, divide between two plates and serve. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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