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

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

By The Good Housekeeping Cookery 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 Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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