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

Warm noodle salad with coriander pesto and prawns

7 - 8
PersonalPoints™ 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

Raw peeled 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.