Prawn Noodle Salad

This Prawn Noodle Salad is a light and refreshing dish full of vibrant colour and zesty flavour. Glass noodles, juicy tomatoes, crunchy cucumber, and tender prawns are tossed in a bright citrus and fish sauce dressing with a hint of chilli heat. Perfect for warm days, quick lunches, or a healthy meal that doesn’t compromise on taste.

Prep Time 20

Cook Time 5

Total Time 25

Servings People

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

Nutrition