Prawn Noodle Salad with Soy Dressing

Looking for an easy, midweek meal with some kick? Our Prawn Noodle Salad with Soy Dressing (RECIPE BELOW) does just the trick. With bright, zesty flavours, it’s the perfect Spring dinner.
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Prawn noodle salad with soy dressing
Serves 4 Prep 15 mins
(+ 5 mins standing time)
200g vermicelli rice noodles
100g snow peas, trimmed
100g sugar snap peas, trimmed, halved lengthways
½ cup (60g) frozen peas
½ honeydew melon, seeded
2 Lebanese cucumbers, peeled into ribbons
½ cup mint leaves
500g cooked prawns, peeled leaving tails intact, deveined
Soy dressing
¼ cup (60ml) light soy sauce
1½ tbs rice wine vinegar
3 tsp caster sugar
2 tsp finely grated ginger
2 tsp sesame oil
1 long red chilli, seeded,
finely chopped (optional)
1 Place noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well.
2 Place snow peas, sugar snap peas and peas in a separate heatproof bowl. Cover with boiling water. Set aside for 30 secs or until heated through. Refresh under cold water. Drain well.
Use a melon baller to scoop balls from the melon. Place in a small bowl.
3 To make the soy dressing, whisk the soy sauce, vinegar, sugar, ginger, oil and chilli, if using, in a small bowl.
Divide the noodles among serving plates. Top with the pea mixture, melon balls, cucumber, mint and prawns. Drizzle with the dressing.
Want more quick dinners? Check out our easy dinner recipes playlist:
which includes:
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