Prawn and herb noodle salad with spicy lime dressing

Tasteful Prawn and herb noodle salad with spicy lime dressing Recipe

Twirl your fork around these healthy carrot and zucchini noodles. Barbecued prawns round off this easy summer dish beautifully.
Prawn and herb noodle salad with spicy lime dressing
Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 4 person.


  • 3 zucchini, trimmed

  • 2 carrots, peeled

  • 2 tablespoons fresh lime juice

  • 2 teaspoons macadamia oil or olive oil

  • 1 teaspoon reduced-salt soy sauce

  • 2 teaspoons brown sugar

  • 1-2 teaspoons chilli paste, to taste

  • 200g shelf-fresh wholegrain noodles

  • 400g peeled green prawns, tails intact

  • 1 cup fresh mint leaves

  • 150g snow peas, sliced lengthways

  • 1 small bunch watercress, leaves picked

  • 2 radishes, sliced

  • Thinly sliced long fresh red chilli, to serve

  • Micro herbs, to serve


  • Step 1

    Use a spiraliser to cut the zucchini and carrots into noodles. Combine the lime juice, oil, soy sauce, brown sugar and chilli paste in a small bowl. Stir until the sugar dissolves.

  • Step 2

    Cook the wholegrain noodles in a saucepan of boiling water following packet directions. Drain and refresh under cold running water. Drain well. Transfer to a large bowl.

  • Step 3

    Preheat a barbecue grill or chargrill pan on high. Lightly spray the prawns with oil. Cook for 1-2 minutes each side or until the prawns are golden and cooked through. Add to the noodles, along with the zucchini, carrot, mint, snow peas, watercress and radish.

  • Step 4

    Add the dressing to the noodle mixture and toss to combine. Divide among bowls. Sprinkle with sliced chilli and herbs.

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