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Prawn & Rice Noodle Salad with Asian Greens


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Gather fresh, colourful ingredients to create this lively Prawn and Rice Noodle Salad with Asian Greens. This simple, midweek meal is low fat, low calorie and bursting with Asian flavours. 20 minutes is all you need from start to finish to create this healthy, flavoursome meal for your whole family.


1 packet Rice Noodles

0.3-0.5kg Giant King Prawns Green peeled and deveined

500g Bok Choy

300g Brocollini

1 green Capsicum – cut into strips

2 Carrots – cut in julienne strips

1-2 Garlic Cloves

1-2 tbsp Soy or Tamari Sauce


1/2 tsp Ginger

Sesame Seeds


Step 1

Toss prawns in sesame seeds and pan fry (additionally toast extra sesame seeds to add at end)

Step 2

Stir fry olive oil, garlic, chilli, ginger for a few minutes

Step 3

Add  greens (bok choy, spinach, sugar snap peas, brochallini), capsicum  and  carrots – great opportunity to add in any type of vegetables depending on taste.

Step 4

Add in a few tablespoons of soy or tamari sauce

Step 5

Meanwhile cook your rice noodles according to instructions

Once cooked and drain, add along with prawns to pan and toss through.

Step 6

If you appreciate sweetness in stir fry drizzle and toss through a few teaspoons of honey or rice malt syrup.

  • Recipe by Chelsea Sneyd
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