Prawn Noodle Salad
Elevate your weeknight dinner game with this vibrant and refreshing Prawn Noodle Salad! Packed with succulent prawns, tender rice noodles, and crisp, julienned vegetables like cucumber, carrot, and red bell pepper, this dish is a medley of textures and bold Southeast Asian flavors. A tangy dressing made from soy sauce, fish sauce, lime juice, and a hint of brown sugar ties everything together, while fresh cilantro, mint, and roasted peanuts add an aromatic and crunchy finish. This easy-to-make salad, ready in just 30 minutes, is perfect for a light, wholesome meal or as an impressive side dish at your next summer gathering. Bursting with freshness, zest, and spice, it's a true crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams Raw prawns (peeled and deveined)
- 200 grams Rice noodles
- 1 medium Cucumber
- 1 medium Carrot
- 1 small Red bell pepper
- 20 grams Fresh cilantro (chopped)
- 15 grams Fresh mint leaves (chopped)
- 50 grams Roasted peanuts (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 small Red chili (thinly sliced)
Instructions
Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to cool them down. Set aside.
In a pan, heat 1 tablespoon of the vegetable oil over medium heat. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the prawns to the pan and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the pan and set aside to cool.
Julienne the cucumber, carrot, and red bell pepper into thin strips. Place them in a large mixing bowl.
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, and the remaining 1 tablespoon of vegetable oil to create the dressing. Adjust seasoning to taste.
Add the cooked rice noodles, prawns, and chopped cilantro and mint to the mixing bowl with the vegetables. Pour the dressing over the salad and toss everything together until evenly coated.
Transfer the salad to a serving bowl or individual plates. Sprinkle the chopped roasted peanuts and sliced red chili on top for added crunch and heat.
Serve immediately and enjoy this fresh, zesty prawn noodle salad!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
