Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Warm prawn noodle salad by WW

Warm prawn noodle salad

8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Crunchy greens, fresh seafood and salty Thai sauce make this warm salad perfect for any season. Serve with chopsticks for a truly authentic experience

Ingredients

Dry rice noodles

240 g

Sugar snap peas

200 g, trimmed

Raw peeled prawns

600 g, peeled, tails intact

Asparagus

2 bunch(es), cut into 3cm lengths

Lime juice

¼ cup(s)

Fish sauce

2 tsp

Fresh ginger

2 tsp, finely grated

Caster sugar

2 tsp

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

⅓ cup(s)

Fresh mint

¼ cup(s)

Sesame seeds

1 tbs, toasted

Instructions

  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add sugar snap peas for the last 2 minutes of cooking. Drain.
  2. Meanwhile, preheat a chargrill or barbecue over high heat. Cook prawns and asparagus, turning, for 3–4 minutes or until prawns change colour and are just cooked through and asparagus is tender.
  3. Combine juice, fish sauce, ginger and sugar in a large bowl. Add noodles, sugar snap peas, prawns, asparagus, shallots, coriander and mint and toss gently to combine. Serve salad sprinkled with sesame seeds.

Notes

To toast sesame seeds, heat a small non-stick frying pan over medium-high heat. Add seeds and cook, stirring, for 1–2 minutes or until light golden.

You might like

You might like