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Sticky Honey Prawn Noodle Salad

This super-speedy salad comes together in just 15 minutes, making it ideal for summer weeknights or a fuss-free side to a weekend barbecue. Make life easier by looking for frozen pre-shelled edamame beans at your Asian grocer to make the prep a breeze.

WATCH THIS RECIPE

Sticky Honey Prawn Noodle Salad

PREP TIME
10 minutes
COOK TIME
5 minutes
SERVES
4
Ingredients

100g (3.5 oz) dried rice vermicelli noodles

1 tbsp sesame oil

2 garlic cloves, finely chopped

1 long red chilli, finely sliced

300g (10.5 oz) peeled and deveined prawns, tails intact

2 tbsp soy sauce

3 tbsp honey

1 tsp cornflour (cornstarch), mixed with 1 tsp water

2 cups finely sliced Chinese cabbage (also known as wombok)

1 cup shredded or julienned carrot

100g (3.5 oz) cooked and shelled edamame beans

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

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

2 tbsp crispy fried shallots

Steps
  • Step 1

    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.

  • Step 2

    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 until fragrant. Next, 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-frying to combine. Now go in with 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.

  • Step 3

    Mix the cooked noodles, cabbage, carrot, edamame beans, herbs and the Vietnamese-style Tangy Dressing together in a large bowl until well combined. Transfer to a serving plate and top with the sticky honey prawns. Sprinkle over the fried shallots and serve.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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