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Prawn and asian noodle salad  recipe

Prawn and asian noodle salad recipe

5 ratings

See method

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 490 calories / serving
  • Dairy-free


  • 2 tbsp sesame oil
  • 5cm (2in) knob ginger, peeled
  • 1½ tbsp fish sauce
  • 2 tbsp sweet chilli sauce
  • 1 lime, juiced
  • 2 x 200g packs raw king prawns
  • 1 x 375g pack rice noodles
  • ½ cucumber
  • 1 carrot
  • 1 red chilli
  • ½ red onion
  • handful basil leaves, torn if large handful coriander leaves
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    5g 6%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 82.1g Protein 23.3g Fibre 1.6g


  1. Add 1 tbsp oil to the wok. Finely grate the ginger and mix with the fish sauce, chilli sauce, lime juice and remaining oil. Stir-fry the prawns for 4-5 minutes.
  2. Remove from heat and add the sauce. Put the noodles in a large bowl. Halve the cucumber lengthways and slice thickly, coarsely grate the carrot, and slice the chilli and the onion.
  3. Add to the noodles along with the fresh herbs. Mix in the prawns, toss well and serve.

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