Prawn noodle salad with crispy leeks, mint & fish sauce


Just a quick recipe share because this dish really brightened up my Monday evening… Those LEEKS! It should probably be illegal to make a noodle salad without crispy leeks.
On a separate note – it’s now basically dark, already, when I get home. So it’s the sad time of the year when we say goodbye to natural light in photos…sigh.


For the dressing:

2.5 tbspn fish sauce
1 tbspn sushi rice seasoning (an equal mix of rice wine vinegar and mirin would make a good substitute)
Juice of 1 lime
1 tspn of caster sugar

For the salad:

150g rice udon noodles (I used a mixture of green tea flavour & brown rice udon)
1 cucumber
12 raw king prawns, butterflied
2 finger chillis, sliced
Handful of mint, shredded
6 Chinese chives, finely sliced (use 3-4 finely sliced spring onions instead if you can’t get these)
2 leeks, finely sliced
1 gem lettuce, finely shredded
Vegetable oil, to fry


1 – Make the dressing by gently heating all of the ingredients together in a pan until the sugar dissolves. Set aside to cool until needed.
2 – Cook the noodles according to packet instructions and then refresh in cold water. Leave to drain while you prepare the other ingredients.
3 – Prepare the cucumber by halving it lengthways and using a teaspoon to scoop out all of the watery seeds. Carefully cut the cucumber into ribbons and sprinkle these with a little salt.
4 – Toss the cooled noodles together with the mint, chilli & chives.
5 – Heat 3-4 tbspns oil in a frying pan and add the leeks once hot. Fry until dark golden and crispy then remove from the oil and drain on kitchen paper.
6 – Toss together the noodles with the cucumber, shredded lettuce and cooled dressing while you prepare the final ingredient: the prawns.
6 – Heat a little oil in a frying pan and add the prawns. Fry briefly on each side until just cooked through. Add to the noodles and top with the fried leeks. Serve immediately.



14 thoughts on “Prawn noodle salad with crispy leeks, mint & fish sauce

  1. I can hardly tell that these weren’t taken in natural light Becky! Your photos still look gorgeous. It’s amazing how fast the light is fading as September draws to an end though… it’s definitely Autumn! As for this salad? Yum. Healthy and delicious. Love the Asian flavours xx

  2. I’m sure this would be just as delicious as it looks! I can imagine making this lots in the summer, and I am always trying to incorporate more leek in my life… them. Thanks for sharing this, your recipes are very inspiring.

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