Prawn sweet chilli noodle salad

Lunchbox recipe for 4 - 6 people, takes only 5 mins; recipe has egg noodle, cucumber, spring onion, cherry tomato, chilli, king prawn, lime, sweet chilli sauce, baby spinach and cashew.

Prawn sweet chilli noodle salad

Prawn sweet chilli noodle salad

Recipe by Chef Soomro Course: Lunchbox

4 - 6

Prep time

10 mins


  • Cashew: 25g roasted cashew
  • Cherry Tomato: 100g cherry tomato, halved
  • Spring Onion: bunch spring onions, finely sliced
  • Lime: zest and juice 2 limes
  • Cucumber: 1/2 large cucumber
  • Chilli: 1 green chilli, deseeded, finely chopped
  • Baby Spinach: 100g baby spinach leaves
  • Egg Noodle: 3 nests medium egg noodles
  • King Prawn: 200g cooked king prawns, defrosted if frozen
  • Sweet Chilli Sauce: 4 tbsp sweet chilli sauce


  1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
  2. Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
  3. Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.