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Photo of Brown rice noodle, prawn and pickled vegetable salad by WW

Brown rice noodle, prawn and pickled vegetable salad

Total Time
20 min
15 min
5 min
Swapping out regular white noodles for brown rice vermicelli noodles adds a mild nutty flavour to this light and fresh prawn pickled veg salad.


Red radish

4 large, thinly sliced

Lebanese cucumber

2 medium, deseeded, thinly sliced


2 medium, shredded

Red onion

1 medium, thinly sliced

Rice wine vinegar

250 ml, (1 cup)

Granulated stevia sweetener

4 tbs

Brown rice noodles

100 g, vermicelli

Fish sauce

3 tbs

Lime juice

3 tbs

Sunflower oil

1 tbs, or canola variety

Fresh red chilli

2 whole, thinly sliced

Fresh coriander

1 cup(s), leaves

Cooked peeled prawns

700 g, (20 large) deveined, tails intact


  1. Combine radish, cucumber, carrot and onion in a bowl.
  2. Bring vinegar and half the stevia to the boil in a small saucepan over medium-high heat. Remove from heat. Stir in ¼ cup (60ml) water. Pour over radish mixture. Set aside for 5 minutes to pickle.
  3. Meanwhile, cook noodles following packet instructions or until just tender. Drain. Refresh under cold water. Drain.
  4. Whisk fish sauce, juice, oil and remaining stevia in a large bowl. Drain radish mixture and discard pickling liquid. Add radish mixture to bowl with stevia mixture. Add noodles, chilli, coriander and prawns and toss to combine. Serve.


TIPS: To deseed a cucumber, cut it in half lengthways and use a small metal spoon to scoop out the pulp and seeds. Store leftovers in an airtight container in the fridge for up to 1 day.