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Prawn Noodle Salad

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“This just sounds so delicious and summery, from Australian Good Food mini cookbook. Cooking time is estimated it will depend on your noodles.”

Ingredients Nutrition

  • 250 g vermicelli rice noodles
  • 500 g prawns (cooked peeled and deveined)
  • 2 lebanese cucumbers (peeled seeded and cut into batons)
  • 1 carrot (peeled cut into matchsticks)
  • 4 green onions (cut into thin matchsticks)
  • 1 cup coriander (leaves cilantro)
  • 1 cup mint
  • 2 tablespoons peanuts (roasted and chopped)
  • Garlic Dressing
  • 2 garlic cloves (minced)
  • 1 chili (long red finely chopped)
  • 2 limes (juice of)
  • 1 tablespoon sugar
  • 14 cup water


  1. Place noodles in a large heatproof bowl and cover with boiling water and soak according to packet directions and then drain and rinse under cold water and drain again and return to bowl.
  2. Meanwhile to make garlic dressing, combine garlic, chilli, lime juice, sugar and water in a small bowl.
  3. Add prawns, cucumber, carrot, onion, coriander and mint to noodles and tross to combine.
  4. Divide between four serving bowls and top with prawns and peanuts and pour over dressing and serve.

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