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A black bowl of rice noodle salad with shrimp, cucumber, peanuts, and green herbs.

prawn & ginger rice’noodle salad

serves 4

prep time 5 mins

cook time 10 mins

start cooking

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A black bowl of rice noodle salad with shrimp, cucumber, peanuts, and green herbs. where to buy?

you will need

  • 100g itsu rice’noodles get me
  • 1 cucumber, cut into long thin strands or strips using a spiralizer
  • 150g mangetout, halved
  • 250g cooked peeled prawns
  • 60g roasted salted peanuts, roughly chopped
  • 40g mixed coriander and basil leaves, roughly chopped
  • 4 tbsp lime juice
  • 2 tbsp fish sauce
  • 1–2 hot red chillies, chopped
  • 1 tbsp agave syrup
  • 1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
  • 1 tbsp rapeseed oil

let's get cooking

  1. step 1

    Place the itsu rice noodles in a heatproof bowl. Pour over boiling water and leave to stand for 10 minutes (or until cooked to your liking), then drain well.

  2. step 2

    While the noodles are soaking, prepare the salad vegetables.

  3. step 3

    Put all the dressing ingredients into a bowl and mix together well.

  4. step 4

    Toss the noodles, vegetables, prawns, peanuts and herbs together with the dressing. Toss well before serving.

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A vibrant, flavour-packed salad that comes together in no time. Ideal for prepping ahead, it keeps beautifully overnight, making it just as good for a next-day lunch or an easy grab-and-go snack.