Dinner

Crunchy Prawn & Noodle Salad Recipe

ByLuna Ryder November 18, 2025November 18, 2025

Introduction

This crunchy prawn and noodle salad is a vibrant, refreshing dish perfect for a light lunch or a quick dinner. Packed with fresh herbs and zesty flavors, it’s easy to prepare and full of texture.

The image shows a white rectangular takeout container filled with a shrimp noodle salad. The bottom layer is thin white rice noodles, topped with bright orange carrot sticks and small green herbs scattered over. On top of this is a layer of cooked shrimp, pinkish-white in color, with some red seasoning sprinkled across. Two light wooden chopsticks rest diagonally across the container. To the upper left of the container, there is a small white round dish holding a dark soy sauce bottle with a red cap. The whole setup is placed on a white marbled texture surface with a white napkin underneath the container. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g rice noodles
2 small carrots, cut into thin matchsticks
2 spring onions, thinly sliced
Small handful each coriander and mint, chopped
140g cooked prawns in chilli, lime and coriander
2 tsp reduced-salt soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
Zest and juice of 1 lime

Instructions

Step 1: Soak the rice noodles in boiling water following the package instructions. Drain and rinse under cold water until cool, then drain well again.
Step 2: In a large bowl, combine the noodles with the carrots, spring onions, coriander, mint, and cooked prawns.
Step 3: In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime zest, and lime juice until the sugar is dissolved.
Step 4: Pour the dressing over the noodle salad and toss well to coat evenly.
Step 5: Store the salad in containers until ready to serve.

Tips & Variations

For extra crunch, add chopped peanuts or toasted cashews just before serving.
Substitute cooked chicken or tofu for prawns if preferred.
If you like it spicier, add a sliced fresh chili to the dressing.
Use fresh lime juice for the best flavor, avoiding bottled lime juice.

Storage

Keep the salad in an airtight container in the refrigerator for up to 1 day. The noodles may soften over time, so it’s best enjoyed fresh. If needed, you can gently toss the salad again before serving. Refrigerate any leftovers promptly and consume within 24 hours.

How to Serve

The image shows a white rectangular container filled with a layered shrimp noodle salad. The bottom layer consists of thin white rice noodles, topped with small cooked shrimp that are pale pink with red seasoning specks. Scattered throughout are thin orange carrot strips and light green, leafy herbs, with some darker green mint leaves visible on top. A pair of light wooden chopsticks rests diagonally across the container. To the side, there is a small white round dish holding a dark soy sauce bottle with a red cap. The container sits on a white marbled surface with a white napkin beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried prawns instead of cooked prawns?

Dried prawns will have a very different texture and flavor. It’s best to use cooked prawns to keep the salad fresh and tender.

How can I make this dish vegetarian?

Replace the prawns with tofu or a mix of crunchy vegetables like cucumber and bell pepper. Use soy sauce instead of fish sauce or substitute with a vegetarian alternative.

Crunchy Prawn & Noodle Salad Recipe

★★★★★

4.6 from 173 reviews

Author: Luna
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Low Salt

Description

A vibrant and refreshing crunchy prawn and noodle salad combining tender rice noodles, crisp vegetables, fresh herbs, and a zesty, flavorful dressing of lime, soy, fish sauce, and soft brown sugar. Perfect for a light lunch or a quick dinner, this salad offers a delicious balance of textures and tastes that is both satisfying and healthy.

Ingredients

Scale

Noodle Salad

100g rice noodles
2 small carrots, cut into thin matchsticks
2 spring onions, thinly sliced
Small handful each coriander and mint, chopped
140g cooked prawns in chilli, lime and coriander (we used Waitrose)

Dressing

2 tsp reduced-salt soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
Zest and juice of 1 lime

Instructions

Prepare the Noodles: Soak the rice noodles in boiling water according to the package instructions until they are soft. Drain the noodles and rinse them under cold running water to stop the cooking process and cool them down. Drain well to remove excess water.
Mix the Salad Ingredients: In a large bowl, combine the drained noodles with matchstick carrots, thinly sliced spring onions, chopped coriander and mint, and the cooked prawns with chilli, lime, and coriander.
Make the Dressing: In a small bowl, whisk together the reduced-salt soy sauce, fish sauce, light soft brown sugar, and the zest and juice of one lime until the sugar is dissolved and the mixture is well combined.
Combine and Toss: Pour the dressing over the noodle and prawn mixture. Toss everything thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
Serve or Store: Serve the salad immediately for the freshest taste or store it in airtight containers in the refrigerator until ready to eat.

Notes

For best texture, avoid letting the noodles soak for too long; follow package instructions closely.
You can substitute cooked prawns with other cooked seafood or tofu for a vegetarian option.
Adjust the amount of fish sauce and brown sugar to taste if you prefer more savory or sweeter dressing.
Adding crushed peanuts or toasted sesame seeds can add extra crunch and flavor.
This salad is best consumed fresh but can be refrigerated for up to 1 day.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian

Keywords: prawn salad, rice noodle salad, Asian salad, healthy prawn recipe, low salt salad, crunchy prawn salad, lime dressing salad

Luna Ryder

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