Spicy, sweet and sour prawn noodle salad

This super-quick and easy salad is low on fat (and if you choose to leave out the noodles it can be low on carbs too) but high on taste. The combination of fresh crunchy veg, succulent marinated prawns and the spicy dressing unite to make the perfect packed punch, picnic or quick summer supper.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Deliciously fishy
  • Plenty of fruit or veg

Why should your recipe win?
Whilst dieting for my wedding I was desperate to find healthy recipes for lunch that didn't bore me and drive me to the vending machine for chocolate. This recipe is perfect and looks beautiful too. Everyone was jealous at work when I unveiled my colourful salad, jewelled with prawns. I think this is perfect for your customers who are busy working but want to eat healthily without dying of boredom.

  • Total time: 15 minutes prep + 0 cooking

Serves: 2


  • 150-200g of cooked prawns
    A fat clove of garlic
    1 inch piece of ginger
    1 red chilli
    2 tbsp fish sauce
    2 tbsp soy sauce
    Juice of 2 limes
    1 tbsp sugar
    2 carrots
    A portion of cucumber
    A fennel bulb (or choose whatever crunchy veg you prefer, other options include radishes, white cabbage, peppers)
    An under-ripe mango
    A bunch of fresh coriander
    1 pack of rice noodles


  1. Mix the fish sauce, soy sauce and lime juice. Into this grate the ginger and the garlic clove. Chop the chilli and half of the coriander and stir in with the sugar. Pour over the prawns. Cook the rice noodles according to instructions and then plunge into cold water. Grate all the veg and the mango and squeeze out excess water with your hands. Combine the veg and the noodles, pour over the prawns and all the marinade. Garnish with the remaining coriander.