Vietnamese Prawn Noodle Salad

Posted by Keejays Limited on

Our take on a Vietnamese Noodle Salad is light, refreshing and perfect for those warmer days. Our Chinese Curry Sauce makes a wonderfully creamy, fragrant dressing when blended with mango, honey and lime juice.

Goldfish Brand Vietnamese Curry Sauce

Serves: 2
Prep time: 30 minutes 
Cooking time: 25 minutes 
Chef's tip: If you want to make this veggie, take out the prawns and add some ribbons of blanched carrot and courgette. 


  • 2 tsp Chinese Curry Sauce 
  • 1 ripe mango 
  • 1 small bunch of mint 
  • 1 small bunch of coriander 
  • 1 small bunch of Thai basil (or regular basil if you can't find Thai basil)
  • 1 red chilli 
  • 1 lime 
  • 100g folded rice noodle or vermicelli noodles
  • 60ml sunflower oil 
  • 1 tsp honey 
  • 200g prawns, cooked and peeled 
  • 50g roasted peanuts 


  • Peel the mango and remove the stone. Cut half into thick, matchstick-size pieces and reserve the other half for the dressing. 
  • Finely chop the herbs, including the coriander stalks, and thinly slice and chilli keeping in the seeds if you want some extra heat. 
  • Squeeze the juice from half a lime, and roughly chop the peanuts. 
  • Place the noodles in a bowl, cover fully with boiling water and place a lid or plate over the bowl to keep in the heat. Set to one side and leave for around 8-10 minutes before draining. 
  • Use a food processor to blend the second half of the mango with the Chinese Curry Sauce, honey, lime juice and sunflower oil until a smooth dressing forms. 
  • Toss the noodles with the chilli, herbs, mango matchsticks, prawns and peanuts. 
  • Split between two plates and drizzle over the dressing. Serve with the remaining lime cut into wedges. 

Buy our Chinese Curry Sauce here: 



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