Asian Rice Noodle Salad

This dish is filling, healthy and easy to prepare. What can be better? I suggest making it for lunch, when your body has more energy to digest a pile of raw vegetables. Don’t be surprised by the volume as most of it is just salad leaves and vegetables.

Dear foodies, I hope you’re having a great week so far. I started mine with an intense leg workout, so today I am trying to cope with muscle soreness. Sweet sweet pain.

By the way, I know just the right thing to brighten up your day as well as nourish your body with vitamins and minerals – so you get stronger and more than ready for another active day. Say hello to a wonderful lunch delight: asian rice noodle salad with prawns and chili-peanut dressing. Mouthwatering.

Serves 2 as a main   |    1 cup – 250ml   |   10 mins prep & 15 mins cooking


  • 100 g of rice noodles
  • 250 g of raw king prawns
  • 100 g of button mushrooms
  • 1 smaller sweet pepper
  • 1 medium carrot
  • 1 large heart of romaine
  • 1/5 of a smaller red cabbage
  • 1/4 of onion
  • handful of fresh mint leaves, chopped
  • small bunch of spring onions, chopped
  • 1 1/2 tbsp of sesame seeds, toasted
  • chilli flakes, to garnish
  • coconut oil, for cooking

For the dressing:

  • 2 tbsp of peanut butter
  • 1 1/2 tsp of liquid honey
  • 3/4 tsp of thai red curry paste (can substitute chili powder)
  • 1/2 lemon juice
  • 1 1/2 tsp light soy sauce (reduced sodium)

Cut romaine heart, pepper, onion, cabbage and carrot into thin slices and place in a bowl. Add chopped spring onions, mint and mix well with your hands. You can set aside a couple of mint leaves for garnishing.

Slice button mushrooms. Heat a little bit of coconut oil in a pan and lightly fry the mushrooms until most of the liquid has evaporated. Set aside to cool.

Place rice noodles in a bowl, pour boiling water over and let stand for 3-4 minutes until the noodles become soft. Drain the liquid and wash with running cold water, then let the noodles dry a little.

Mix rice noodles with vegetables, mushrooms, a bit of lemon juice and a dash of salt. Heat some coconut oil in the pan you used for mushrooms and fry prawns until browned.

Prepare dressing: in a small bowl or a glass, mix all of the ingredients.

Place prawns on top of the noodle plate, drizzle the dressing, sprinkle some toasted sesame seeds and chili flakes on top, then garnish with reserved mint leaves.