Thai noodle salad







Cook Time

5-10 Min


  • 250g/9oz thin instant noodles
  • 450g/1lb cooked large prawns, peeled, deveined and halved lengthways
  • 5 spring onions, sliced
  • 2 tablespoons chopped fresh coriander leaves
  • 1 red pepper, chopped
  • 100g/4oz mangetout, sliced

For the dressing

  • 2 tablespoons grated fresh root ginger
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame oil
  • 75ml/3fl oz red wine vinegar
  • 1 tablespoon sweet chilli sauce
  • 2 garlic cloves (crushed)
  • 75ml/3fl oz kecap manis
  • To make the dressing, put the ingredients in a large bowl, and whisk together with a fork.
  • Cook the noodles in a large pan of boiling water for 2 minutes, then drain well. Add to the dressing and mix well. Leave to cool.
  • Add the prawns and remaining ingredients to the noodles, and toss through gently. Serve at room temperature.
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