Asian Style Prawn Noodle Salad

Asian-Style Prawn Noodle Salad

Asian-Style Prawn Noodle Salad is a vibrant, fresh, and flavorful dish that combines succulent prawns with tender noodles, crisp vegetables, and an irresistible Asian-inspired dressing.

The balance of savory, tangy, and slightly sweet flavors in this salad makes it a perfect light meal or a refreshing side dish. With its perfect mix of textures, this salad is not only quick to prepare but also offers a healthy and satisfying option for lunch, dinner, or a gathering.

Whether you serve it warm or cold, the flavors will shine through, making it a versatile and delicious choice for any occasion.

Ingredients

For the Salad:

• 1 lb prawns (shrimp), peeled and deveined
• 200g rice noodles (or soba noodles, if preferred)
• 1/2 red bell pepper, julienned
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1/4 red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame seeds, toasted (for garnish)
• 1 tablespoon olive oil (for cooking prawns)
• Salt and freshly ground black pepper, to taste

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or sugar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• 1 teaspoon lime juice (about 1/2 lime)
• 1/2 teaspoon chili flakes or 1 small red chili, finely chopped (optional, for heat)

How to Make

Cook the Noodles:
Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually about 4–6 minutes). Once cooked, drain and rinse under cold water. Set aside.

Prepare the Prawns:
Heat olive oil in a pan over medium-high heat. Season prawns with salt and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside.

Prepare the Vegetables:
Julienne the bell pepper, cucumber, and carrot. Thinly slice the red cabbage. Place all vegetables in a large mixing bowl.

Make the Dressing:
Whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, garlic, lime juice, and chili flakes. Adjust seasoning to taste.

Assemble the Salad:
In a large bowl, combine noodles, prawns, and vegetables. Pour over the dressing and toss to coat.

Garnish and Serve:
Top with cilantro and sesame seeds. Serve immediately or refrigerate for 30 minutes. Enjoy chilled or at room temperature.

Chef’s Note
This salad is highly versatile—add sliced radishes, bean sprouts, or avocado for extra texture. Want more protein? Try grilled chicken or tofu. Prefer more spice? Add extra chili or sriracha to the dressing.

For meal prep: store noodles, prawns, and dressing separately and mix just before eating to keep everything fresh.

Nutritional Information (per serving, based on 4 servings):

• Calories: 330
• Protein: 25g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 4g
• Sugar: 8g
• Sodium: 500mg

This Asian-Style Prawn Noodle Salad is a well-balanced meal that’s rich in protein and fiber, light on calories, and bursting with flavor. Perfect for a quick, healthy meal any day of the week.