About this recipe
Prawns cook in minutes, so the noodles set the pace. Soak or boil them while the garlic hits the pan, then toss everything cool and bright.
Keep the dressing light. Soy, lime, and a little oil coat the noodles without turning the bowl into a heavy stir-fry.
Chill the noodles briefly under cold water so they do not clump when the hot prawns go on top.
NOODLES
Step 1
Bring a pot of salted water to a rolling boil. Cook rice noodles according to package timing, usually 4 to 6 minutes, until tender. Drain and rinse under cold water until cool. Drain well.
PRAWNS
Step 2
Pat prawns dry and season lightly with salt and pepper. Heat oil in a large skillet over medium-high until shimmering.
Step 3
Add garlic and chili flakes if using. Cook 20 to 30 seconds until fragrant. Add prawns in a single layer. Cook over medium-high until pink and opaque, 2 to 3 minutes per side.
TOSS
Step 4
Whisk soy sauce and lime juice. Toss noodles with cucumber, herbs, scallions, and most of the dressing.
Step 5
Divide noodles among four bowls. Top with prawns and remaining dressing. Serve.
Tips
Do not overcook the prawns. Pull them as soon as they curl and turn opaque so they stay juicy on the cool noodles.
If the noodles stick after rinsing, toss with a teaspoon of oil before dressing.
Swaps
Rice noodlesSoba noodles
Same dry weight. Cook to package timing; not gluten-free unless labeled.
PrawnsCooked shredded chicken breast
Warm briefly in the garlic oil, 1 to 2 minutes over medium.
Equipment
Medium pot · Colander · Large skillet · Tongs
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