Spicy Prawn Noodle Salad Recipes
PRAWN NOODLE SALAD
This quick Thai-inspired salad brings crunch and tang to your table. It makes a great calorie-controlled option if you're following the 5:2 diet too. To bulk it up on non-fasting days, double the noodles and add an extra handful of prawns. Love noodles but don't eat prawns? Try our goat's cheese and soft-boiled egg noodle salad for a vegetarian version instead.
Provided by delicious. magazine
Categories Noodle salad recipes
Time 25m
Yield Serves 1
Number Of Ingredients 13
Steps:
- Put the noodles and green beans in a heatproof bowl and pour over a kettle of freshly boiled water. Set aside for 3-5 minutes until the noodles and beans are just tender.
- In a separate large bowl, mix the chilli, garlic, fish sauce, sugar and lime juice. Add the prawns and toss to coat in the dressing.
- Drain the noodles and beans, then add to the prawns and dressing along with the courgette, tomatoes and mango. Toss again, then transfer to a serving plate. Scatter with coriander leaves and chopped peanuts, if you like, then serve with lime wedges for squeezing over.
Nutrition Facts : Calories 248kcals, Fat 3.5g (0.7g saturated), Protein 18.1g, Carbohydrate 33.8g (11.6g sugars), Fiber 5.4g
VIETNAMESE NOODLE SALAD WITH SPICY PEANUT SAUCE
A gluten free Vietnamese noodle salad that is refreshing and full of flavour with a spicy peanut dressing.
Provided by Hope Pearce
Categories Dinner Lunch Main Course
Number Of Ingredients 23
Steps:
- Prepare the vermicelli noodles as per the instructions on the packet, then rinse and drain the noodles.
- Melt coconut oil in a skillet or fry pan, saute the crushed garlic on a medium heat for 1-2 minutes. Turn the heat up high and then then add the prawns(shrimp) to the pan and cook for 2-3 minutes until the prawns are just cooked through. Remove and set aside.
- Arrange the noodles, prawns and rest of the ingredients to make a salad or toss together in a bowl.
- Melt the coconut oil in a skillet or fry pan, saute the crushed garlic for 1-2 minutes.
- Add the rest of the ingredients for the dressing, stirring occasionally until the sauce thickens. This should take about 5 minutes. Add more water to make consistency thinner if desired.
- To serve squeeze the juice of a lime wedge over each individual portion of salad, pour over the peanut dressing and top with the chopped peanuts. Add more fish sauce to taste if desired.
Nutrition Facts : Servingsize 4 serving, Calories 507 kcal, Fat 21 g, SaturatedFat 7 g, Cholesterol 0 mg, Sodium 571 mg, Carbohydrate 71 g, Sugar 16 g, Protein 15 mg
VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD
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
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
SPICY PRAWN NOODLE SALAD
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
- Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
- Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.
Nutrition Facts : Calories 260 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
SPICY PRAWN NOODLE SALAD
The spicy prawn noodle salad is served fresh, hot and ready to go. If you are tight for time, then whip this up in a flash and you'll be delighted with how good it tastes.
Provided by Daniel Davey
Time 15m
Number Of Ingredients 14
Steps:
- Cook the noodles in boiling salted water for the amount of time it says on the packet. Drain, rinse with cold water and set aside.
- Heat the sesame oil in a pan over a medium heat and stir- fry the spring onions, chilli, prawns, mangetout, corn and pepper for 4 to 5 minutes.
- Be careful not to overcook the veg - they should still have some 'bite'. Set aside.
- Combine the sautéed vegetables and prawns with the noodles in a large bowl and mix through the chopped coriander.
- Put all the ingredients for the dressing in a small bowl or clean jam jar and mix/shake.
- Pour the dressing over the salad, toss and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 502 kcal, Carbohydrate 39 g, Protein 26 g, Fat 28 g, SaturatedFat 3.9 g, Cholesterol 144 mg, Sodium 1703 mg, Fiber 8.3 g, Sugar 9.6 g, UnsaturatedFat 20.9 g
GRILLED SHRIMP WITH SPICY VEG NOODLES
The sweet-salty-sour dressing in this fresh salad does double duty. Inspired by the combination of fish sauce, lime juice and garlic in the Vietnamese dipping sauce nuoc cham, it's whisked with rice vinegar and vegetable oil. The result works both as a marinade for shrimp and a tenderizing dressing for the zucchini and carrot noodles.
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
- Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.
BRIGHT AND SPICY SHRIMP NOODLE SALAD
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Shrimp Seafood Shellfish Noodle Healthy Wheat/Gluten-Free Soy Free Tree Nut Free Dairy Free Sauté Chile Pepper Honey Ginger Cucumber Peanut
Yield 4 servings
Number Of Ingredients 13
Steps:
- Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
- Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
- Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
- Divide noodle salad among bowls and top with remaining peanuts.
SPICY SESAME SHRIMP & NOODLE SALAD
One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.
Nutrition Facts :
CRISPY NOODLE AND PRAWN SALAD
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
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
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