Prawn & Vegetable Noodle Bowl |
Favourites 23

Prep Time: 40 Minutes | Cooking Time: 15 Minutes

Serves 4

Full of fresh flavours and ingredients, this noodle bowl is filling yet light. Add chilli for a fiery kick. 


  • 16 frozen peeled prawns
  • 4 garlic cloves, roughly chopped
  • Salt and pepper
  • 400g (14 oz) of rice vermicelli
  • 2 carrots, peeled
  • 1 small cucumber
  • 200g (7 oz) of beansprouts
  • 1 head of lettuce (e.g. Batavia), leaves roughly chopped
  • ½ bunch of mint, leaves picked
  • ½ bunch of coriander, leaves picked
  • 1 tbsp of plain (all-purpose) flour
  • Vegetable oil for frying
  • 50g (2 oz) of peanuts, chopped (optional)

For The Sauce:

  • 100g (3½ oz) of caster sugar
  • 3 tbsps of fish sauce
  • Juice of 2 lemons
  • Salt
  • 1 bird’s eye chilli (optional), deseeded and finely chopped
  • 1 garlic clove, finely chopped


  1. Put the prawns in a bowl with the garlic. Season with a little salt and a generous quantity of pepper. Set aside to marinate.
  2. Cook the rice vermicelli according to the packet instructions. Drain, rinse under cold water, then drain again.
  3. Prepare the sauce. Dissolve the sugar in the fish sauce and lemon juice. Add a little salt if necessary. Add the garlic and chilli and mix well.
  4. Shred the carrots and cucumber using a julienne peeler or spiralizer.
  5. Divide the beansprouts, vermicelli, cucumber, carrot, lettuce, mint and coriander leaves among four bowls.
  6. Preheat a deep-fat fryer to 180°C (350°F). Dry the prawns using kitchen paper, then coat them in the flour, shaking to remove any excess. Sear the prawns in the hot oil for no longer than 1 minute. Drain them on kitchen paper and divide among the bowls.
  7. Drizzle over the sauce, sprinkle with the chopped peanuts (if desired) and serve immediately.

Recipe courtesy of Super Spiralized by Orathay Souksisavanh & Vania Nikolcic, photography by Charlotte Lascève (Hardie Grant, £7.99)

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