Prawn and noodle salad recipe

Name: Prawn and noodle salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp sesame oil; 0.5 tsp mustard seeds; 1 clove garlic, sliced; 6 fresh root ginger batons, roughly same size as matchsticks; 6 baby corn; 1 red pepper, finely sliced; 200 g (7.1oz) noodles, rinsed; 100 g (3.5oz) baby spinach leaves; 150 g (5.3oz) cooked peeled prawns; 10 g (0.4oz) sesame seeds, toasted; 0.25 tsp asafoetida; 1 tbsp rice vinegar; 2 tsp mirin; 2 tsp fish sauce; 2 spring onions, finely sliced; 0.5 red chilli; 1 handful chopped fresh coriander

Servings: persons

1 tbsp sesame oil
0.5 tsp mustard seeds
1 clove garlic, sliced
6 fresh root ginger batons, roughly same size as matchsticks
6 baby corn
1 red pepper, finely sliced
200 g (7.1oz) noodles, rinsed
100 g (3.5oz) baby spinach leaves
150 g (5.3oz) cooked peeled prawns
10 g (0.4oz) sesame seeds, toasted
0.25 tsp asafoetida
1 tbsp rice vinegar
2 tsp mirin
2 tsp fish sauce
2 spring onions, finely sliced
0.5 red chilli
1 handful chopped fresh coriander

1
Place the sesame oil, mustard seeds, garlic and ginger in a non-stick wok.
2
Heat on a high temperature until the garlic and ginger start to sizzle.
3
Add the baby corn, red pepper and drained noodles and stir-fry for about 3 minutes or until the pepper is softened slightly.
4
Add half of the spinach leaves and mix until they start to wilt this should take no longer than 1 minute.
5
Turn the noodle and vegetable mixture into a large mixing bowl and allow to cool.
6
In a small bowl, toss the prawns in the sesame seeds and then tip them into the large bowl of noodles and vegetables.
7
Mix in the asafoetida, vinegar, mirin, fish sauce and remaining spinach.
8
Place the salad on 2 serving plates and top with the spring onions, chilli and coriander.

518

kcal

Calories

Fat

100

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 1 tbsp sesame oil, 0.5 tsp mustard seeds, 1 clove garlic, sliced, 6 fresh root ginger batons, roughly same size as matchsticks, and more.

Yes, Prawn and noodle salad recipe 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!