HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Prawns & Vermicelli Noodle Salad With Crispy Shallots
Ginger Prawns & Vermicelli Noodle Salad with Crispy Shallots

Ginger Prawns & Vermicelli Noodle Salad with Crispy Shallots

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a ginger prawn and vermicelli noodle salad tossed with sesame dressing and crispy shallots for flavour and texture.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

vermicelli noodles

1 bag


1 stalk




1 packet



1 packet

ginger paste

1 packet

soy-ginger stir-fry sauce

(ContainsSesame, Soy)

1 bag

baby spinach leaves

1 packet

crunchy fried noodles

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

sesame dressing

(ContainsSesame, Soy, Gluten, EggMay be present Milk)

1 packet

fish sauce & rice vinegar mix


1 packet

crispy shallots

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2166 kJ
Fat22.7 g
of which saturates4.5 g
Carbohydrate76 g
of which sugars60.4 g
Protein21.3 g
Sodium3041 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle • In a heatproof bowl, place vermicelli noodles, cover with boiling water and set aside until tender, 5-7 mins. Drain • Pick mint leaves. Slice celery. Roughly chop cucumber and mint leaves


• Heat olive oil in a frying pan over high heat • Cook prawns until pink, 3 mins. Stir in ginger paste, 1 min • Add soy-ginger sauce, tossing to combine, 30 seconds.


• In a bowl, combine vermicelli noodles, celery, cucumber, mint, spinach, crunchy noodles, sesame dressing and fish sauce & rice vinegar mix. Season • Plate up noodle salad. Top with prawns and pan sauce • Sprinkle with crispy shallots to serve