This fresh salad draws from bold Southeast Asian flavours to make something fast, flavourful, and perfect for summer. Best of all, it requires no cooking—just a little chopping and blending.
The bright, tangy dressing is made with anchovy fillets, chillies, lime leaves, lime juice, and shallots. Tamarind and brown sugar add balance, and a little chilli sauce gives it extra kick.
With noodles soaked and drained, it’s time to toss in prawns, cucumber, and fresh herbs. A short wait lets the flavours combine, creating a dish that’s light but deeply satisfying.
Keep sambal on the side for added spice. It’s a great dish for anyone craving brightness and boldness in a quick meal.
Quick and Zesty: Glass Noodle Salad with Chilli Lime Prawns
