Photo of Warm noodle salad with coriander pesto and prawns by WW

Warm noodle salad with coriander pesto and prawns

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
A flavoursome coriander pesto sauce filled with garlic, chilli and fresh ginger adds a wonderful tone to this noodle prawn salad.


fresh coriander

1 tbs, root, chopped

fresh coriander

1 cup(s), lightly packed plus extra to serve

fresh ginger

2 tsp, finely grated


2 clove(s), crushed

fresh red chilli

2 whole, deseeded, finely chopped

brown sugar

1 tsp

lime juice

1 tbs

olive oil

1½ tbs

dried egg noodles

160 g

green prawns

400 g, peeled, tails intact

red cabbage

250 g, shredded


1 large, grated

snow peas

100 g, sliced

bean sprouts

1 cup(s), trimmed

oil spray

1 x 3 second spray(s)


  1. Process coriander root, leaves, ginger, half the garlic and half the chilli in a food processor until finely chopped. Add sugar, lime juice and oil and process until combined.
  2. Meanwhile, cook noodles in a saucepan of boiling water, following packet instructions, or until tender. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
  3. Toss prawns in a bowl with remaining garlic and chilli. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook prawns, turning, for 2-3 minutes or until golden and cooked through.
  4. Combine cabbage, carrot, snow peas, sprouts, noodles and prawns in a large bowl. Add coriander pesto and toss to combine. Sprinkle with extra coriander leaves to serve.

Start eating better than ever!