Gala Weekend:

We're hosting the Dave McCullagh Gala from Friday 21st to Sunday 23rd February. Please note, during the Gala, swimming sessions will be a bit limited, and some swimming lessons will be cancelled from Friday 21st to Sunday 23rd February. Please contact the centre for any questions and thanks for being flexible! 

Prawn Satay Noodle Salad

Jul 19, 2022 | Blog

Try out our super summer satay seafood salad!

Ready in: 15 minutes

Serves: 4 people 

  • 150g instant rice noodles (or use courgetti for a healthier option) 
  • 75g peanut butter 
  • 1 lime, juiced 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp runny honey 
  • 1 tbsp soy sauce 
  • 2 x 150g cooked king prawns 
  • 1 yellow pepper 
  • ½ cucumber 
  • 1 carrot 
  • 4 spring onions 
  • 1 red chilli 
  • 14g mint  
  • Juice the lime
  • Cook the prawns and leave to the side to cool
  • Finely slice the yellow pepper
  • Remove the seeds from the cucumber and cut into half-moon segments
  • Peel and finely slice the carrot
  • Diagonally slice all of the spring onions
  • Remove the seeds and finely dice the red chilli
  • Finely chop all the mint
  1. Cook the noodles as per the instructions on the packet. At the same time, in a separate bowl, combine the peanut butter, lime juice, rice wine vinegar, soy and honey.

  2. Slowly pour and whisk in 100ml warm water until you have a loose and runny consistency.

  3. Drain the noodles and rinse in cold water. Add to a large bowl along with the cooked prawns, all the chopped vegetables and the chopped mint. (Or if doing the healthier option, spiralize your courgettes and place in your bowl.)

  4. Pour the peanut butter dressing over and toss until fully coated.

  5. Divide between serving bowls and garnish with remaining mint leaves.

  6. Voilà – enjoy your prawn satay noddle salad!
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