This refreshing Prawn Noodle Salad is a delightful combination of vibrant flavors and textures, perfect for a light lunch or a side dish. The tender prawns are the star of the dish, complemented by soft rice noodles, fresh crunchy vegetables, and a zesty, tangy dressing that ties it all together. The addition of herbs like cilantro and mint brings a bright, fragrant note, while a touch of chili adds just the right amount of heat. It’s a simple yet elegant dish that feels fresh and satisfying, making it ideal for warm days or when you crave something quick but flavorful.
Ingredients:
- 200g rice noodles
- 300g cooked prawns, peeled and deveined
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 spring onions, sliced
- 1 handful fresh cilantro leaves
- 1 handful fresh mint leaves
- 1 small red chili, thinly sliced (optional)
Dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp sugar or honey
- 1 tsp sesame oil
- 1 garlic clove, minced
Instructions:
- Cook the noodles: Prepare the rice noodles according to the package instructions. Drain and rinse them under cold water to prevent sticking. Set aside.
- Prepare the dressing: In a small bowl, whisk together fish sauce, lime juice, soy sauce, sugar (or honey), sesame oil, and minced garlic until well combined.
- Assemble the salad: In a large bowl, toss together the cooked noodles, prawns, cucumber, carrot, bell pepper, spring onions, cilantro, and mint.
- Dress the salad: Pour the dressing over the noodle and prawn mixture, and gently toss to combine. Add the sliced chili for a spicy kick if desired.
- Serve: Let the salad sit for 10 minutes to allow the flavors to meld, then serve chilled or at room temperature. Enjoy!
This light and zesty Prawn Noodle Salad pairs well with a crisp white wine or refreshing iced tea for a balanced meal.
