Sticky Honey Prawn Noodle Salad

Sticky Honey Prawn Noodle Salad

Previous Next INGREDIENT Sticky Honey Prawn Noodle Salad European Print This
Serves: 4
Nutrition facts: – calories – fat


100g dried rice vermicelli noodles

1 tbsp sesame oil

2 garlic cloves, finely chopped

1 long red chilli, finely sliced

300g peeled and deveined prawns

2 tbsp soy sauce

3 tbsp honey

1 tsp cornflour (cornstarch) mixed with 1 tsp water

2 cups finely sliced Chinese cabbage

1 cup shredded carrot

100g (3.5 oz) cooked and peeled edamame beans

1 cup Asian herbs (e.g. mint, Thai basil and/or coriander (cilantro))

1/3 cup Marion’s Kitchen Vietnamese-style Tangy Dressing

2 tbsp crispy fried shallots


Soak the noodles in hot water for 3-4 minutes or until just tender. Drain and use scissors to cut into more management lengths. Set aside to cool.


Heat the sesame oil in a wok or large frying pan over high heat. Add the garlic and chilli and stir-fry for 10 seconds. Then add the prawns and stir-fry for half a minute or until the prawns are pink and opaque. Then add the soy sauce and honey. Stir-fry to combine. Then add the cornflour mixture and stir-fry for another half a minute or until the sauce is thick and glossy. Turn off the heat and set aside.


Mix the cooked noodles, cabbage, carrot, edamame beans, herbs and the Vietnamese-style Tangy Dressing. Place onto a serving plate and top with the sticky honey prawns. Sprinkle over the fried shallots and serve.

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