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    Prawn and Bean Noodle Salad

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    Prawn and Bean Noodle Salad

    In this salad, make the most of runner beans while they are at their best. The clean, fresh flavours of the beans and prawns are enhanced by an oil-free, Thai-style dressing. Amoy Straight to Wok Noodles can also be used for a quick, perfectly balanced lunch or supper.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 20 minutes to 21 minutes 25 minutes

    Serves: 4


    • 200g runner beans, sliced diagonally
    • 2 x 150g sachets Amoy Straight to Wok Medium Egg Noodles
    • 4 salad onions, thinly sliced diagonally
    • 200g Waitrose North Atlantic Large Prawns, Cooked and Peeled, defrosted
    • 100g beansprouts
    • 3 tbsp chopped fresh coriander
    • 1 red chilli, deseeded and finely chopped
    • For the dressing:
    • 1 tbsp Bart Spices Thai Fish Sauce
    • 1 tbsp Amoy Light Soy Sauce
    • Juice of a fresh lime
    • 1-2 tsp caster sugar


    1. Cook the runner beans in boiling water for 3-4 minutes, then drain and cool under cold running water. Drain well and dry with kitchen paper.
    2. Meanwhile, place the noodles into a heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain and cool quickly under cold running water. Drain well, tip into a bowl and add the beans.
    3. Stir the salad onions, prawns, beansprouts and coriander into the noodles. In a jar or jug, mix together the dressing ingredients. Pour the dressing over the salad and toss everything together thoroughly.

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    Cook's tips

    This salad can be made and dressed a few hours in advance. Cover with clingfilm and chill. Stir again before serving.

    Drinks recommendation

    With the right balance of fruity flavours, Excelsior Estate Sauvignon Blanc Robertson, South Africa, will complement the spicy sauce.


    Average user rating

    4 stars