Prawn sweet chilli noodle salad

Prawn sweet chilli noodle salad

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(19 ratings)

By

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4 - 6

This low-fat salad is is great for a picnic, lunchbox or even a buffet

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
267
protein
20g
carbs
39g
fat
5g
saturates
1g
fibre
5g
sugar
12g
salt
2.18g

Ingredients

  • 3 nests medium egg noodles
  • ½ large cucumber
  • bunch spring onions, finely sliced
  • 100g cherry tomatoes, halved
  • 1 green chilli, deseeded, finely chopped
  • 200g cooked king prawns, defrosted if frozen
  • zest and juice 2 limes
  • 4 tbsp sweet chilli sauce
  • 100g baby spinach leaves
  • 25g roasted cashews

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Method

  1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
  2. Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
  3. Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

Recipe from Good Food magazine, July 2010

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Comments

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eviesb's picture
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So delicious. I used quinoa spaghetti instead of noodles (sounds strange but tastes good) and added shallot instead of spring onion as I didn't have any. It made a great light dinner and I'll be having the leftovers for lunch tomorrow. Best of all it's on the table in under 10 minutes.

lynnegraham44's picture
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Easy and so tasty. Added sweet thai basil and coriander to the salad leaves. I didn't add dressing and prawns to the bowl of salad but put on the individual plates. This meant that the bowl of noodles and veg stored well in the fridge for lunch the next day.

landomcfly's picture
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Spicy yet refreshing at the same time. Best of all - easy to make!

shionuk's picture
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I used some fish sauce in the marinade. Excellent and really really quick. Great for the next day at work and takes minutes to make literally.

darrenharris7's picture
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A.M.A.Z.I.N.G..... What a gorgeous flavoursome simple dish.... Zesty, sweet, fresh.... Also for king prawns, get frozen taste the difference from Sainsburys; take 40 minutes to defrost and usually £5 but tend to be £2.50 or buy one get one free!

kj1433's picture
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Delicious!!!

emma_danielle's picture

I made this to take to work for my lunch, it tasted amazing and I can't wait to make it again soon. Although I'd say more of an evening meal rather than a lunch!

zendeling's picture
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Nice!

traceylorraine's picture
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Just made this for Christmas eve lunch- delicious! Pepped up the dressing with a little Thai fish sauce and sesame oil, and served on torn red gem leaves instead of spinach. Glass of chablis and I'm in food heaven.

chiginger's picture
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Such a quick and easy midweek meal!

food13's picture

This has become a favourite packed lunch for us. I make it in advance and just add the leaves and cashews in the morning. We also have it with tuna instead of prawns sometimes.

alan-b's picture
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I have taken to 2 picnic sets all loved it

oskinnyjeans's picture

this looks lovely, i might try it, not a big fan of prawns though, i can try to make it without prawns though :)

zetallgerman's picture
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Not bad, but I prefer "merging" this recipe with the Noodle Bowl Salad recipe including soba noodles & prawns... devine :-)

ruthholland's picture
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I regularly have this as my packed lunch instead of boring sandwiches! I love anything with sweet chilli in which is why i have it so often although i prefer it without cucumber

pbutter's picture
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I made this last night for today's lunch and I thought it was lovely. I added extra garlic and used lemons instead of limes, Also didn't add the spinach until this morning so it was slightly fresher. I will definitely make this again for lunch but will probably try and remember to buy limes :)

rueben's picture

Imade this dish today for a change of salads or roast dinner I thought it was very tastie. I cooked the prawns and then I through them in a garlic & butter sauce and fried them for a minute and added the sauce over the noodles as well.

wenwoo's picture
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I made this dish the other night and it went down a treat, really light and tasty with the right amount of spice to it.
I had some left over so took it for lunch the next day and it was still very nice.

I would definitly make this dish again

easypees's picture

I made this for my husband, he says he thought it was a bit fruity but i thought it tasted quite fresh and light a little tangy. If making it again i think i would cut down on the limes and see if this made a difference. Also I think it is better to eat as soon as its made.

libby0's picture
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This seemed a lot of effort for a packed lunch to keep in the fridge for a few days. It took me more than 15 minutes. the final taste was pleasant. It tasted nicer the second day. But too wilted to eat on the third.

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