Oriental prawn tagliatelle salad

Give pasta an oriental twist with this quick and easy lunch – or make as a buffet dish for a party

  • Ready in 25-35 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 439
  • fat 17g
  • saturates 2g
  • carbs 54g
  • sugars 1g
  • fibre 4g
  • protein 21g
  • salt 3.42g


  • 100g fresh beansprouts
  • 250g fresh tagliatelle
  • 2 carrots, cut into thin sticks
  • 1 bunch spring onions, cut into shreds
  • ¼ cucumber, cut into thin ribbons
  • 200g cooked peeled prawns
  • 5 tbsp sunflower oil
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp finely chopped fresh ginger
  • 1 large garlic clove, crushed
  • 1 tsp clear honey
  • sesame oil, to serve


Making cucumber ribbons
To cut cucumber into ribbons, shave off thin strips down the length of an unpeeled cucumber with a vegetable peeler working around the central core of seeds.


  1. Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.

  2. Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.

  3. For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.

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