King Prawn Noodles with Sweet and Sour Dressing

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Your new favourite summer salad. This fresh and zesty salad is served cold – perfect for dining al fresco in the summer. Once you’ve steamed the prawns and cooked the noodles you’re just left with a little light mixing and assembling. This recipe would also work beautifully with leftover shredded chicken.

recipe updated Sep 14, 2020


  • Jumbo shrimp icon
    Jumbo shrimp
    300 g (about 300)
  • Cucumber icon
    ½ (about 150 g)
  • Scallion icon
    2 (about 30 g)
  • Cilantro icon
    ¼ cup (about 7.2 g)
  • Peanuts icon
    1 pinch (about 0.19 g)
  • Water icon
    as needed
  • Water icon
    2 L (about 2 kg)
  • Soba noodles icon
    Soba noodles
    175 g (about ¾ cup)
  • Lime juice icon
    Lime juice
    2 tbsp (about 30 g)
  • Fish sauce icon
    Fish sauce
    1 tsp (about 6 g)
  • Caster sugar icon
    Caster sugar
    1 tbsp (about 12.75 g)
  • Sweet chili sauce icon
    Sweet chili sauce
    2 tbsp (about 36 g)


  • kCook icon Water
  • kCook icon Large serving bowl
  • kCook icon Small bowl
  • kCook icon Steamer tray
  • kCook icon Sieve
  • kCook icon Large saucepan
  • kCook icon Large saucepan

Step preview

  1. Add water to a clean large saucepan halfway
  2. Heat until simmering
  3. Add a clean sieve
  4. Add jumbo shrimp to the fish
  5. Steam until just cooked - 5 min
  6. Rinse with water then set aside
  7. Add water and soba noodles to a clean large saucepan
  8. Cook until tender - 7 min
  9. Drain
  10. Rinse immediately with water
  11. Add lime juice, fish sauce, caster sugar and sweet chili sauce to a clean small bowl
  12. Stir until sugar has dissolved
  13. Transfer half of dressing to noodles
  14. Transfer fish to noodles
  15. Add cucumber, scallion and cilantro to the noodles
  16. Toss with slotted spoon
  17. Transfer noodles to 2 large serving bowls
  18. Scatter peanuts over the large serving bowls
  19. Drizzle 2 large serving bowls with dressing
  20. Serve
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