Garlic prawn and noodle salad

This warm prawn and noodle salad, enlivened with lemon, garlic and mint, makes a wonderful dish for a luncheon.

  • 25 mins cooking
  • Serves 4
  • Print


Garlic prawn and noodle salad
  • 750 gram uncooked medium king prawns (shrimp)
  • 2 clove garlic, crushed
  • 125 gram rice vermicelli
  • 1 lemon
  • 155 gram snow peas, trimmed, sliced thinly lengthways
  • 1/3 cup finely chopped fresh mint


Garlic prawn and noodle salad
  • 1
    Shell and devein prawns, leaving tails intact. Combine prawns and garlic in medium bowl. Cook prawns on heated oiled grill plate (or grill or barbecue) until changed in colour.
  • 2
    Meanwhile, place vermicelli in medium heatproof bowl, cover with boiling water; stand until vermicelli is tender, then drain.
  • 3
    Finely grate 2 teaspoons rind from lemon. Squeeze juice from lemon (you need 2 tablespoons juice).
  • 4
    Combine prawns, noodles, rind, juice, peas and mint in large bowl; season to taste.

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