Name: Crunchy Prawn & Noodle Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 100g rice noodles; 2 small carrots, cut into thin matchsticks; 2 spring onions, thinly sliced; Small handful each coriander and mint, chopped; 140g cooked prawns in chilli, lime and coriander (such as Waitrose brand); 2 tsp reduced-salt soy sauce; 1 tsp fish sauce; 2 tsp light soft brown sugar; Zest and juice of 1 lime

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Introduction

This crunchy prawn and noodle salad is a vibrant, fresh dish bursting with zesty lime and aromatic herbs. It combines tender prawns, crisp vegetables, and delicate rice noodles for a light yet satisfying meal perfect for warm days or quick lunches.

A white rectangular container holds a fresh shrimp noodle salad. The bottom layer is thin white noodles mixed with light green sliced vegetables and thin orange carrot strips. On top, large pinkish-white cooked shrimp with tiny red pepper flakes are scattered evenly. Fresh green mint leaves and chopped herbs add a bright touch across the salad. A pair of light wooden chopsticks rests diagonally on top of the container. Next to the container is a small white round dish with dark soy sauce in a bottle with a red cap. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g rice noodles
2 small carrots, cut into thin matchsticks

2 spring onions, thinly sliced
Small handful each of coriander and mint, chopped

140g cooked prawns in chilli, lime and coriander (e.g. Waitrose)
2 tsp reduced-salt soy sauce

1 tsp fish sauce
2 tsp light soft brown sugar
Zest and juice of 1 lime

Instructions

Step 1: Soak the rice noodles in boiling water according to the package instructions. Once softened, drain and rinse them under cold water until cool. Drain well again to remove excess water.
Step 2: In a large bowl, combine the drained noodles with the carrot matchsticks, sliced spring onions, chopped coriander and mint, and cooked prawns.
Step 3: In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and lime zest and juice until the sugar dissolves.

Step 4: Pour the dressing over the noodle mixture, then toss everything well to coat evenly.
Step 5: Store the salad in containers until ready to serve. It can be enjoyed chilled or at room temperature.

Tips & Variations

For extra crunch, add chopped peanuts or toasted cashews before serving.

Substitute prawns with cooked chicken or tofu for a different protein option.
Use fresh lime juice for the best bright flavor and adjust the seasoning to taste.

Storage

Keep the salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh herbs and dressing, it’s best enjoyed within this time for optimal flavor and texture. If reheating, serve at room temperature—avoid microwaving to maintain the noodles’ texture and freshness.

How to Serve

The image shows a white rectangular container filled with a shrimp noodle salad. The base layer consists of thin white rice noodles with a soft texture. On top of the noodles are pink and white cooked shrimp evenly spread out. Bright orange carrot strips and green herbs, including some mint leaves, are mixed throughout, adding fresh color and texture. A pair of light wooden chopsticks rests diagonally across the container's top edge. To the left, there is a small white bowl with dark soy sauce and a red-capped bottle. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor and texture, but if unavailable, use a small amount of dried coriander and mint, keeping in mind that the flavor will be less vibrant.

What if I can’t find cooked prawns in chilli, lime, and coriander?

You can use plain cooked prawns and add a pinch of chilli flakes, a squeeze of lime, and a little chopped coriander separately to replicate the flavors.