Maple Prawn Noodle Salad

Maple Prawn Noodle Salad


180g packet dried ramen noodles

2 zucchini, cut into ribbons

80g green beans, trimmed, halved lengthways

100g snow peas, trimmed, thinly sliced

1 cup podded edamame

1/3 cup maple syrup

2 garlic cloves, sliced

2 tablespoons soy sauce

2 long red chillies, thinly sliced

1 tablespoon sesame oil, plus extra to drizzle

1kg raw banana prawns, peeled, deveined (tails intact)

60g baby spinach

1 teaspoon sesame seeds, toasted

Lime wedges, to serve


  1. Cook noodles following packet instructions, adding zucchini, beans, snow peas and edamame for the last 30 seconds of the cooking time. Drain. Refresh under cold water. Drain well.
  2. Meanwhile, combine maple syrup, garlic, soy sauce, chilli and 2 tablespoons of water in a saucepan over medium high heat. Bring to the boil.
  3. Reduce heat to low. Simmer for 3 minutes.
  4. Heat oil on a barbeque hotplate on medium high heat. Cook prawns for 2 minutes each side.
  5. Drizzle with half of the maple mixture.
  6. Cook, tossing, for 2-3 minutes or until prawns are coated and cooked through.
  7. Divide spinach and noodles among serving plates.
  8. Top with prawns.
  9. Drizzle with remaining maple mixture and extra oil. Sprinkle with sesame seeds.
  10. Serve with lime wedges. 


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Midwest Foods Dubbo