fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sticky Honey Prawn Noodle Salad

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

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 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

Steps

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.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen