Rice noodles with prawns

Rice noodles with prawns

Take a short cut with this hot rice noodle salad by using Tesco Cooked & Peeled King Prawns instead of raw ones.

Prep time: 25 minutes

Cook time: 15 minutes

Servings: 4 people


  • 300g rice noodles, cooked as per package instructions
  • 2tbsp oyster sauce
  • Juice of 1 lime
  • 2tbsp fish sauce
  • 1tbsp soft brown sugar
  • 1tbsp coriander leaves, chopped
  • ½ small cucumber, diced
  • 1 large red chilli, de-seeded and julienned
  • 1 red pepper, de-seeded and finely sliced
  • 250g raw prawns, peeled and de-veined
  • 1 red onion, sliced
  • 50ml sesame oil
  • Soy sauce, to taste


Combine the sugar, fish sauce, lime juice and oyster sauce in a small mixing bowl.

Whisk until smooth and set to one side. Heat the sesame oil in a wok over a medium-high heat and stir-fry the onion and peppers until they start to soften (2-3 minutes).

Add the chilli and prawns to the wok and continue to stir-fry for 3-4 minutes until the prawns turn pink and tender. Add the prepared sauce and toss well.

Remove from the heat and stir in the cucumber and coriander.

Adjust the seasoning with soy sauce if necessary. Arrange the noodles in serving bowls and spoon the prawn stir-fry on top. Serve immediately.