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Ginger Prawn and Noodle Salad


  • Salad: 1 packet vermicelli glass noodles (rice or mung bean)

  • 20 green prawns or shrimp, no heads or tails, peeled and de-veined

  • 10ml olive oil

  • 15ml light soy sauce

  • 200g snow peas shoots, chopped

  • 100g bean sprouts

  • 80g snow peas, coarsely chopped

  • 50g macadamia nuts, coarsely chopped

  • 50g shiitake mushrooms, coarsely chopped

  • Dressing: 80ml lemon aspen syrup (see notes for more information)

  • 15ml white wine vinegar

  • 2 to 6 chillies (depending on their heat and size), de-seeded and finely chopped

  • 1 tablespoon minced ginger

  • ¼ teaspoon Lemon Myrtle (see notes for more information)


  • 1.

    Salad: Place the vermicelli noodles into boil hot water; turn the heat off and allow them to sit for 3 to 4 minutes then strain and cool with cold water.

  • 2.

    Marinate the prawns with olive oil and light soy sauce.

  • 3.

    Place the prawns on to a hot char-grill for about 3 to 4 minutes, turning once done.

  • 4.

    Roast the macadamia nut pieces in a dry pan on the barbecue while constantly tossing them until the fines begin to darken; transfer them to a large mixing bowl to cool.

  • 5.

    Dressing: To the lemon aspen syrup, add enough of the vinegar to lessen the sweetness and give a suggestion of tartness.

  • 6.

    Add some of the chopped chilli.

  • 7.

    Grate a knuckle of ginger on a slab grater and squeeze a teaspoonful of the juice into the dressing.

  • 8.

    Allow the mix to stand for the flavours to infuse.

  • 9.

    Styling: Once all the prawns are cooked, combine all of the ingredients, including the dressing in the bowl with the toasted macadamia nuts.

  • 10.

    Toss well and place on to a large serving plate and dust with Lemon Myrtle to finish.


-- Lemon Aspen Syrup can be purchased online at: --

-- Lemon Myrtle can be purchased online at: --

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