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Prawn noodle salad with soy dressing

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Wheat free

Looking for an easy midweek meal with some kick? Our prawn noodle salad is bright, zesty and makes for the perfect springtime dinner.

  • Serves4
  • Prep time15 minutes, + 5 mins standing time


  • 200g vermicelli rice noodles
  • 100g snow peas, trimmed
  • 100g sugar snap peas, trimmed, halved lengthways
  • 1/2 cup (60g) frozen peas
  • 1/2 honeydew melon, seeded
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/2 cup mint leaves
  • 500g cooked prawns, peeled leaving tails intact, deveined

Soy dressing (ingredient subheading)

  • 1/4 cup (60ml) light soy sauce
  • 1 1/2 tbs rice wine vinegar
  • 3 tsp caster sugar
  • 2 tsp finely grated ginger
  • 2 tsp sesame oil
  • 1 long red chilli, seeded, finely chopped (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well.
  2. Step 2

    Place snow peas, sugar snap peas and peas in a separate heatproof bowl. Cover with boiling water. Set aside for 30 secs or until heated through. Refresh under cold water. Drain well.
  3. Step 3

    To make the soy dressing, whisk the soy sauce, vinegar, sugar, ginger, oil and chilli, if using, in a small bowl.
  4. Step 4

    Use a melon baller to scoop balls from the melon. Divide the noodles evenly among serving plates. Top with the pea mixture, melon balls, cucumber, mint and prawns. Drizzle with the dressing.