Vermicelli Noodle, Carrot and Cucumber Salad with Prawns

Serves 4
Time 30 minutes


12 large green prawns – tails on

1 tablespoon of olive oil 

2 garlic cloves diced



¼ cup fish sauce

¼ cup lime juice

1 tablespoon brown sugar

1 tablespoon of water


1 x 200g packet of brown vermicelli noodles – placed into boiling water then cooled

2 carrots, peeled into long strips

2 cucumbers, peeled into long strips

¼ iceberg lettuce chopped into strips

1 red capsicum thinly sliced

¼ cup mint leaves

¼ cup coriander leaves

Freshly chopped chilli


Place the prawns, garlic, and olive oil in a bowl and leave to marinate. 

Place the fish sauce, lime juice, brown sugar, and water in a jar – shake to create the dressing and set aside. 

Prepare the vermicelli noodles – place in a heatproof bowl, cover with boiling water for 3 minutes, drain and rinse. Set aside to cool. 

Place the prawns in a warm pan over medium-high heat – with all the olive oil and garlic – and toss for 3 minutes until the prawns are cooked through. 

Add the cooled noodles, carrot, cucumber, capsicum, mint, coriander and chilli to a large bowl. Pour the dressing over and gently stir to combine all of the ingredients. Pour the salad onto a large serving platter. 

Top with the cooked prawns and sprinkle over some of the dressing, coriander, mint and freshly chopped chilli.