Spicy Seared Prawn Shrimp and Noodle Salad
Satisfy your cravings with this vibrant and flavor-packed Spicy Seared Prawn Shrimp and Noodle Salad, a perfect fusion of bold Asian-inspired tastes and fresh, crisp textures. Succulent prawns are seared to perfection, adding a smoky depth that pairs beautifully with a refreshing medley of julienned cucumber, carrot, and red bell pepper. Tossed with tender rice noodles and a tangy-sweet dressing made from soy sauce, lime juice, honey, and sesame oil, this salad strikes the perfect balance of heat and zest, thanks to the kick of finely chopped red chili and aromatic minced garlic. Garnished with fresh cilantro, green onions, and a sprinkle of crushed peanuts for a delightful crunch, this quick and easy recipe is ready in just 30 minutes, making it ideal for a light lunch or a show-stopping dinner. Serve it fresh and watch as it becomes a household favorite!
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Recipe Information
Ingredients
- 500 grams large prawns (shrimp), peeled and deveined
- 200 grams rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 whole red chili, finely chopped
- 1 large cucumber, julienned
- 1 large carrot, julienned
- 1 large red bell pepper, thinly sliced
- 0.5 cup fresh coriander (cilantro), chopped
- 2 stalks green onions, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons crushed peanuts
Instructions
Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, minced garlic, and chopped red chili to make the dressing. Adjust seasoning to taste if needed.
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Add the prawns and sear for 2-3 minutes on each side or until they turn pink and are fully cooked. Remove from heat and set aside.
In a large bowl, combine the cooked rice noodles, cucumber, carrot, red bell pepper, coriander (cilantro), and green onions.
Pour the dressing over the salad and toss until everything is well-coated.
Top the salad with the cooked prawns and sprinkle crushed peanuts over the dish for added texture and flavor.
Serve immediately, garnished with extra coriander leaves if desired.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 34.9 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2919 mg | 62% | |
*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.
