If your anything like me then salads aren’t the favourite meal until I found this salad that doesn’t feel like a salad. Enter the Prawn Noodle Salad — a light, invigorating dish that packs freshness, texture, and just the right amount of indulgence. With plump, juicy prawns as its hero and crunchy vegetables tossed through slippery noodles, it’s the kind of meal that works just as well for a weekday lunch as it does for a garden party centrepiece.
At the heart of this dish are large prawns — tender, sweet, and succulent. Whether grilled, steamed, or lightly pan-fried, the prawns bring a luxurious protein component that elevates the entire bowl. When cooked just right, they offer a wonderful contrast to the cool crispness of cucumber and the juicy burst of ripe tomatoes. Together, these three ingredients create a mouthful that is as refreshing as it is satisfying.
The beauty of a prawn noodle salad lies in its versatility. While this version highlights the clean simplicity of cucumber, tomato, and fresh parsley, it leaves ample room for creativity. The cucumber adds crunch, but it also brings a cooling quality that balances the richness of the prawns. Tomatoes, especially when ripe and in season, provide a subtle sweetness and slight acidity that brightens the overall flavour profile. And chopped parsley? A humble herb, yes — but one that adds a grassy freshness and a lovely pop of green.
Then, of course, come the noodles. In this particular recipe, glass noodles are used, and they make a marvellous choice. These transparent threads (also known as cellophane noodles or bean thread noodles) are made from mung bean starch and have a delightfully slippery texture once soaked or cooked. They absorb the flavours of any dressing or sauce you toss them in and don’t overwhelm the other ingredients — ideal for a dish where balance is key.
But glass noodles aren’t the only option. Depending on what you have in your pantry or your preference for texture and taste, here are a few other noodle varieties that work wonderfully in a prawn noodle salad:
- Rice Vermicelli – Thin, soft, and delicate, these noodles are popular in Southeast Asian salads and make a light, airy base.
- Soba Noodles – Made from buckwheat, these Japanese noodles have a nutty taste and offer a heartier bite. Serve cold for a refreshing twist.
- Egg Noodles – A slightly richer choice, especially if you like a chewier noodle that stands up well to bolder dressings.
- Udon Noodles – Thick and soft, these work best if you’re after a more substantial salad that still holds onto its summery feel.
- Whole Wheat Spaghetti – Not traditional, but a good alternative for a Western-style take. Tossed in a zesty dressing, it makes for a satisfying and health-conscious option.
What ties all these elements together is the dressing — something zingy, light, and perhaps a little spicy. A blend of citrus juice, fish sauce, chilli, and a touch of sugar often brings out the best in this kind of salad, lifting the prawns and helping the noodles to carry flavour in every bite.
The prawn noodle salad isn’t just another light dish. It’s a celebration of freshness and texture, where every ingredient has its place. It’s perfect for warm weather, when the thought of heavy meals doesn’t quite appeal. It travels well in containers, making it picnic- or lunchbox-friendly, and it’s a great choice for those looking for something healthy but still packed with flavour.
Best of all, it’s a dish that feels fancy without requiring much fuss — a little bit of chopping, a brief cook of the prawns, and a toss with some noodles and herbs, and you’re done. Whether you’re eating solo or serving guests, a well-made prawn noodle salad is always a welcome sight at the table.
Prawn Noodle Salad
Ingredients
For the Salad:
- 150 g cooked prawns large peeled and deveined
- 100 g glass noodles or other
- 1 small cucumber thinly sliced
- 4 medium tomatoes sliced into wedges or half-moons
- 1/3 bunch fresh parsley roughly chopped
- 1/2 large lime wedges
For the Dressing:
- 1 large lime juice only
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar or honey
- 1 small red chilli finely chopped deseeded for less heat
- 1 clove garlic finely minced
- 1 tsp sesame oil
Instructions
Prepare the Noodles:
- Place the glass noodles in a heatproof bowl and cover with boiling water. Let them soak for 5–7 minutes (or according to packet instructions) until soft and translucent. Drain and rinse under cold water. Cut with scissors if too long, then set aside.100 g glass noodles
Make the Dressing:
- In a small bowl, whisk together the lime juice, fish sauce, soy sauce (if using), sugar, minced chilli, garlic and sesame oil until the sugar is dissolved. Taste and adjust balance if needed — more lime for tang, more sugar for sweetness, or more chilli for heat.1 large lime, 1 tbsp fish sauce, 1 tsp soy sauce, 1 tsp sugar, 1 small red chilli, 1 clove garlic, 1 tsp sesame oil
Assemble the Salad:
- In a large mixing bowl, combine the drained noodles, sliced cucumber, tomato wedges, and parsley. Add the prawns and pour over the dressing. Toss everything gently but thoroughly until evenly coated.150 g cooked prawns, 1 small cucumber, 4 medium tomatoes, 1/3 bunch fresh parsley
- Divide into two bowls or plates. Optionally, garnish with a few more parsley leaves or a wedge of lime.1/2 large lime