Archive of BBC Food Recipes

Rice noodle and prawn salad with chilli jam

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. For the salad, heat the olive oil in a frying pan, add the prawns and fry for 2-3 minutes, turning, until pink.

  2. Add the pak choi and stir fry for one minute, or until just wilted.

  3. Place the cooked noodles into a bowl with the coconut milk and coriander and add the prawns and pak choi.

  4. For the chilli jam, melt the sugar in a small saucepan with the water. Add the chilli, ginger, soy sauce, garlic and honey and simmer for 2-3 minutes. Pour into a small bowl.

  5. To serve, drizzle some of the chilli jam over the salad and serve the rest in the small bowl alongside.


For the salad

  • 1 tbsp olive oil
  • 2 raw king prawns, deveined, heads and shells removed, tails left on
  • 1 pak choi, leaves separated
  • 100g/3½oz rice noodles, cooked according to packet instructions, drained
  • 50ml/2fl oz coconut milk
  • handful fresh coriander, chopped

For the chilli jam

  • 100g/3½oz caster sugar
  • 50ml/2fl oz water
  • ½ red chilli, seeds removed, chopped
  • small piece root ginger, peeled, chopped
  • 2 tbsp soy sauce
  • 1 garlic clove, chopped
  • 1 tbsp clear honey

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