The zingy dressing used in this recipe doubles as a marinade for the prawns.

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  • 2 tbsp grated palm sugar
  • 80 ml (1/3 cup) lime juice
  • 60 ml (1/4 cup) fish sauce
  • 2 small red chillies, de-seeded and diced
  • 60 ml (1/4 cup) peanut or olive oil
  • 200 g green tea noodles
  • 4 bunches asparagus
  • 1 cup coriander leaves
  • ½ cup Vietnamese mint leaves
  • ½ cup Thai basil leaves
  • 1 kg green (raw) prawns  

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mix the palm sugar, lime juice and fish sauce together. Stir until sugar dissolves. Add the chillies and oil. Set aside 60 ml (1/4 cup) of the liquid for use as a marinade; the remainder will be used as a dressing.

Bring a large saucepan of water to the boil and cook the green tea noodles for 8 minutes, or until al dente. Drain and cool under running water. Place in a bowl.

Bring another saucepan of water to the boil. Snap and discard the ends of the asparagus. Cook asparagus in boiling water for 2–3 minutes, depending on thickness. Refresh under cold running water.

Cut asparagus into 5 cm lengths. Place in the bowl with the noodles, and add the herbs. Refrigerate until needed.

Peel the prawns, leaving tails attached, and place in a bowl. Add the 60 ml (1/4 cup) of marinade liquid. Marinate prawns for 30 minutes before cooking.

Heat a large frypan or grill. Add prawns and cook for 2–3 minutes on each side. Remove from heat and add to the noodle salad, along with the dressing.

Toss to combine.

Divide between 6 plates and serve immediately.