Ginger Prawn and Noodle Salad Recipe

Name: Ginger Prawn and Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each rice vermicelli rice or mung bean, 1 package; 20 each shrimp green, or shrimp, peeled and de-veined; 10 millilitres olive oil; 15 millilitres soy sauce, light; 200 grams pea shoots chopped; 100 grams mung bean sprouts; 80 grams snow pea pods coarsely chopped; 50 grams macadamia nuts coarsely chopped; 50 grams mushrooms, shiitake coarsely chopped; 80 millilitres syrup Lemon Aspen; 15 millilitres white wine vinegar; 2 each hot chili peppers up to 6m, (depending on heat/size) de-seeded & finely chopped; 1 tablespoon ginger minced; 1/4 teaspoon lemon juice

Servings: persons

1 each rice vermicelli rice or mung bean, 1 package
20 each shrimp green, or shrimp, peeled and de-veined
10 millilitres olive oil
15 millilitres soy sauce, light
200 grams pea shoots chopped
100 grams mung bean sprouts
80 grams snow pea pods coarsely chopped
50 grams macadamia nuts coarsely chopped
50 grams mushrooms, shiitake coarsely chopped
80 millilitres syrup Lemon Aspen
15 millilitres white wine vinegar
2 each hot chili peppers up to 6m, (depending on heat/size) de-seeded & finely chopped
1 tablespoon ginger minced
1/4 teaspoon lemon juice

1
Salad :
2
Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3 to 4 minutes then strain and cool with cold water.
3
Marinate the prawns with olive oil and light soy sauce.
4
Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.
5
Roast the macadamia nut pieces in a dry pan on the barbecue while constantly tossing them until the fines begin to darken; transfer them to a large mixing bowl to cool.
6
Dressing :
7
To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.
8
Add some of the chopped chilli.
9
Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.
10
Allow the mix to stand for the flavours to infuse.

637

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 each rice vermicelli rice or mung bean, 1 package, 20 each shrimp green, or shrimp, peeled and de-veined, 10 millilitres olive oil, 15 millilitres soy sauce, light, and more.

Yes, Ginger Prawn and Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ginger Prawn and Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions