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Prawn and peanut noodle salad
A quick and delicious Vietnamese-inspired salad recipe with a nutty no-cook satay sauce. This salad is so refreshing and full of flavour which makes it perfect for a summertime lunch or dinner. Adjust the seasonings to match your taste by adding more chilli for an extra kick, or whatever vegetables you have in the fridge!
Print recipe
Serves 4-6
Gluten-free
Dairy-free
Ingredients
For the satay:
- 200g peanut butter
- 50g coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce (Tamari for gluten-free)
- 1 tbsp honey
- 1 tsp chilli flakes (optional)
For the prawns:
- 20 raw king prawns
- 1 tbsp vegetable oil
- 1 tsp chilli flakes
- ½ lime
For the salad:
- 200g vermicelli noodles
- Handful of mangetout, finely sliced
- 1 carrot, finely sliced
- 1 courgette, finely sliced
- 1 red pepper, finely sliced
- 1 gem lettuce, finely sliced
- 1 red chilli, finely diced
- 1 spring onion, sliced
- Small handful of coriander, roughly chopped
To serve:
- Black and white sesame seeds
Cooking instructions
- Begin by making the satay sauce. Add all the ingredients to a bowl and whisk to combine. Give the sauce a try and adjust the seasoning to your desired taste. If the sauce is too thick, you can add a little water to loosen it down.
- In another bowl, add the prawns with half the oil and chilli flakes. Stir well.
- Add the remaining oil to a frying pan over a high heat. Add the prawns and cook for 2-3 minutes, or until cooked through, opaque and pink all over. Squeeze over the lime and set aside.
- Cook the noodles as per the packet instructions, then place them straight into ice-cold water. Drain and add to a large bowl with the sliced veg and pour over the satay sauce. Give it a really good mix then top with the cooked prawns.
- Sprinkle with sesame seeds and serve. Enjoy!
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