Spicy prawn and peanut noodle salad recipe - the perfect no-cook recipe for a hot day

Name: Spicy prawn and peanut noodle salad recipe - the perfect no-cook recipe for a hot day
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 small cucumber, finely sliced into 1/2 moons; 1/2 tbsp. caster sugar; 1 1/2 tbsp. white wine vinegar; 450 g cooked rice noodles, we used flat ribbon; 3 tbsp. vegetable oil; 1 tbsp. soy sauce; 1 tbsp. runny honey; 1 red chilli, deseeded and finely chopped; 350 g cooked and peeled king prawns; 2 spring onions, finely sliced; 50 g roasted and salted peanuts, roughly chopped; small handful coriander, roughly chopped

This no-cook salad with spicy prawns and salted peanuts is super quick assemble, needing only 15 minutes.

By The GH Kitchen TeamUpdated: 30 June 2025

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This no-cook salad with spicy prawns and roasted, salted peanuts is super quick assemble, needing only 15 minutes.

It's the perfect thing to make during a heatwave as you don't have to heat the kitchen up with an appliance!

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Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

1 small cucumber, finely sliced into 1/2 moons
1/2 Tbsp. caster sugar
1 1/2 Tbsp. white wine vinegar
450 g cooked rice noodles, we used flat ribbon
3 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 Tbsp. runny honey
1 red chilli, deseeded and finely chopped
350 g cooked and peeled king prawns
2 spring onions, finely sliced
50 g roasted and salted peanuts, roughly chopped
small handful coriander, roughly chopped

Directions

1. Step 1In a bowl mix the cucumber, sugar and 1/2tbsp vinegar. Set aside.
2. Step 2Put the noodles in a heatproof bowl and cover with just-boiled water. Leave to warm through for 5min, then drain well and tip into a large serving bowl.
3. Step 3In a small jug mix the oil, soy sauce, honey, chilli and remaining 1tbsp vinegar and toss through the noodles along with the prawns, spring onions and marinated cucumber. Sprinkle over the peanuts and coriander and serve.

Double the quantities for a delicious packed lunch the next day.

Use leftover chicken in this recipe too for an added hit of protein.

Per serving:

Calories: 348
Protein: 21g
Fat: 16g
Saturates: 2g
Carbs: 30g
Total sugars: 6g
Fibre: 3g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time