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Rice noodle salad with sweet chilli prawns, spinach and avocado

Rice noodle salad with sweet chilli prawns, spinach and avocado

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

Super-fast and bursting with fresh Asian flavours, this is what midweek dinners are all about. Adding some fresh herbs to this dish will up the fresh vibrant flavours. Feel free to swap to your favourite noodles, such as soba, which will work just as well.

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  • 200g folded rice noodles
  • 2 tbsp white wine or cider vinegar
  • 4 tsp sesame oil
  • 4 tbsp sweet chilli sauce
  • 100g baby-leaf spinach
  • 180g raw king prawns
  • 1 large avocado, halved and sliced


Step 1

Place the noodles into a large bowl, cover with boiling water and leave for 10 mins, then drain and refresh in cold water. Drain again and add the noodles back into the bowl adding in 2 tbsp vinegar, 2 tsp sesame oil, 3 tbsp sweet chilli sauce and the spinach. Toss everything together.

Step 2

In a large non-stick frying pan add the remaining 2 tsp sesame oil and stir-fry the prawns on a high heat for 30 secs. Add in the last 1tbsp sweet chilli sauce and cook for a further 30 secs, tossing all the time to evenly cook, and then remove from the heat.

Step 3

Serve the noodles into shallow bowls, and top with the avocado slices and cooked prawns.

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