zoom Courgette, prawn & udon salad with nuoc cham dressing

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    Courgette, prawn & udon salad with nuoc cham dressing

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    Courgette, prawn & udon salad with nuoc cham dressing

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 4


    200g (about 1 medium) courgettes, trimmed
    1 large organic carrot, trimmed and scrubbed
    4-6 salad onions
    200g brown rice udon
    140g pack cooked Indonesian tiger prawns
    ½ x 28g pack fresh coriander, finely chopped
    2 tbsp sesame seeds

    2 tbsp Cooks’ Ingredients Nam Pla Fish Sauce
    Juice of 2 limes
    1 red chilli, deseeded and finely chopped
    2 cloves garlic, crushed
    2 tbsp dark brown sugar


    1. Cut the courgette and carrot lengthways into long thin ribbons with a vegetable peeler. Cut the salad onions into diagonal lengths about 1.5cm pieces.

    2. Cook the noodles for 9 minutes in boiling water according to pack instructions then drain and rinse under cold water. Pat dry with kitchen paper and place in a salad bowl with the prawns, coriander, salad onions and the vegetable ribbons. Dry-fry the sesame seeds for 1-2 minutes in a non-stick frying pan until golden then add to the salad.

    3. Whisk together the dressing ingredients in a small bowl with 2 tbsp cold water and pour over the salad, then toss well to coat. Leave to stand in a cool place for an hour for the flavours to develop before serving.

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