Best 6 Warm Prawn Noodle Salad Recipes

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When it comes to the perfect Southeast Asian comfort food, look no further than a warm prawn noodle salad. This simple yet satisfying dish is a medley of textures and flavors, sure to tantalize your taste buds. From the soft and succulent prawns to the vibrant, crunchy vegetables and the slurp-worthy noodles, every bite is an absolute delight. With a medley of spicy, sour, and sweet flavors, this dish is sure to become a favorite in your household. Whether you prefer your noodle salad mild or fiery, there are endless variations to suit every palate. So get ready to embark on a culinary journey and discover the best prawn noodle salad recipe that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD



Vietnamese Garlic Shrimp (Prawn) Noodle Salad image

This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 20m

Number Of Ingredients 17

12 - 15 medium shrimp ((prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells))
1 tbsp olive oil
2 garlic cloves (, minced)
Pinch of salt and pepper
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
1 large garlic clove (, very finely chopped)
1 tsp very finely chopped red chili (, adjust to taste (I use birds eye which is spicy))
2.5 oz / 75g dried rice vermicelli noodles ((Note 1))
3 cups iceberg lettuce (, shredded)
1 cup carrot (, cut into fine matchsticks)
1 1/2 cups cucumber (, cut into matchsticks)
1 1/2 cups beansprouts
1/4 cup coriander leaves (, lightly packed)
1/4 cup mint leaves ((ordinary or Vietnamese), lightly packed)

Steps:

  • Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
  • Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
  • Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
  • Remove the prawns from the skillet onto a plate.
  • Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
  • Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
  • Serve immediately.

Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g

WARM MANGO AND PRAWN SALAD



Warm Mango and Prawn Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 1/3 ounces snow peas (mangetout)
Two 10-ounce semi-ripe (but not green) mangos, peeled and julienned
1 handful mixed fresh mint, Vietnamese mint, basil and perilla leaves, sliced
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
2 teaspoons rice wine vinegar
Sea salt and freshly ground black pepper
2 tablespoons vegetable oil
3 red Asian shallots, thinly sliced
One 1-inch piece fresh ginger, peeled and julienned
1 pound large raw prawns, peeled and deveined, tails intact
Juice of 2 limes

Steps:

  • Bring a saucepan of water to a boil. Add the snow peas and blanch for 1 minute. Drain, briefly refresh in cold water, then drain again. Slice lengthwise and place in a mixing bowl. Add the mango and most of the mint, reserving some mint for garnish. Set aside. For the dressing: Whisk together the oil, mustard and vinegar and season with salt and pepper.
  • Heat a wok over medium heat. Add the vegetable oil and saute the shallots and ginger until caramelized, 3 minutes. Add the prawns and stir-fry until just cooked, 2 minutes. Stir in the lime juice to deglaze the pan, then season with salt and pepper. Add the prawns to the mixing bowl with the snow peas and mint, then pour over the dressing and toss until well combined. Transfer to a serving platter, garnish with the remaining mint and serve.

WARM RICE & PRAWN SALAD



Warm rice & prawn salad image

A quick and easy meal, on the table in only 10 minutes

Provided by Good Food team

Categories     Dinner, Lunch

Time 10m

Number Of Ingredients 7

250g pouch Mediterranean tomato rice
1 large courgette , diced
250g packet cooked jumbo tiger prawns (from the chiller cabinet)
a good handful of fresh basil leaves , torn
1 tsp lemon juice , plus extra for drizzling
1 tbsp olive oil , plus extra for drizzling
50-60g bag of your favourite fresh salad leaves , to serve

Steps:

  • Make the rice as it says on the pack, then tip into a bowl.
  • Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
  • Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.

Nutrition Facts : Calories 403 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6.45 milligram of sodium

CRISPY NOODLE AND PRAWN SALAD



Crispy Noodle and Prawn Salad image

Make and share this Crispy Noodle and Prawn Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories     Healthy

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

24 king prawns, butterflied
150 g crispy noodles
2 cups baby spinach leaves
1 cup mung bean sprouts
1/4 cup sweet chili sauce
1/4 cup light soy sauce
3 limes, juice of
lime wedge, to serve

Steps:

  • Cook prawns in simmering salted water for 1-2 minutes.
  • Remove with slotted spoon and set aside to cool.
  • Place noodles, spinach leaves, prawns and sprouts in serving bowl.
  • Make dressing by combining ingredients.
  • Pour over salad, toss and serve immediately.

Nutrition Facts : Calories 368.8, Fat 5.3, SaturatedFat 1.3, Cholesterol 288, Sodium 1395.8, Carbohydrate 36.1, Fiber 2.7, Sugar 2.9, Protein 43.4

CRUNCHY PRAWN & NOODLE SALAD



Crunchy prawn & noodle salad image

A vibrant Vietnamese-style seafood salad with coriander, carrots and spring onions

Provided by Cassie Best

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 9

100g rice noodle
2 small carrots, cut into thin matchsticks
2 spring onions, thinly sliced
small handful each coriander and mint, chopped
140g cooked prawn in chilli, lime and coriander (we used Waitrose)
2 tsp reduced-salt soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
zest and juice 1 lime

Steps:

  • Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
  • In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

Nutrition Facts : Calories 316 calories, Fat 2 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium

WARM PRAWN NOODLE SALAD



Warm Prawn Noodle Salad image

Make and share this Warm Prawn Noodle Salad recipe from Food.com.

Provided by hectorthebat

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons lime juice
3 tablespoons chili sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons oil
280 g prawns
250 g noodles
150 g raw mange-tout
2 bell peppers
4 spring onions

Steps:

  • To make the dressing, whisk together the lime juice, sweet chilli sauce, fish sauce, soy sauce, honey, and oil. Add the cooked prawns and then set aside.
  • Add the egg noodles to a large pan of boiling water. Return to the boil and cook for 4 minutes, adding the mangetout for the last 1 minute of cooking time.
  • Drain in a colander and turn into a large bowl. Add the prawns and dressing, the red peppers and spring onions. Gently toss everything together and serve immediately.

Nutrition Facts : Calories 402.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 140.7, Sodium 1189.9, Carbohydrate 57.3, Fiber 4.3, Sugar 9, Protein 20.2

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad.
  • Cook the prawns properly. Overcooked prawns will be tough and rubbery, so be careful not to overcook them.
  • Use a variety of vegetables in your salad. This will add color, texture, and flavor.
  • Make sure the dressing is well-balanced. The dressing should not be too sweet, sour, or salty.
  • Serve the salad immediately. The noodles will start to absorb the dressing and become soggy if you wait too long.

Conclusion:

Warm prawn noodle salad is a delicious, healthy, and easy-to-make dish that is perfect for a quick lunch or dinner. The combination of flavors and textures in this salad is sure to please everyone at your table. So next time you're looking for a new salad recipe to try, give this one a try. You won't be disappointed!

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