Rice Noodle Salad

Rice Noodle Salad


I've been thinking a lot recently about what -and how - my children eat. In the main, my children are good eaters: They are usually willing to try most things, and are usually open to new ideas (it has taken a lot of hard work to get to that point, I might add). I still think, however, that children can get into “food ruts”, as do adults, and that it is up to us as parents to do what we can to help guide (drag?) them through the rut and back into healthy eating.

With the dreary weather, our meal requests recently have been just that - safe, predictable, boring. To help us escape from my our “food rut”, and with the change of seasons upon us, I thought it was a good time to add something new and different to the menu. Please enter my rice noodle salad with prawns!

When you break this recipe down there isn't actually anything most children don't eat. It is noodles - which basically tastes like pasta - along with carrots, cucumber, red pepper, bean spouts (which don't taste of much do they?), a sauce with the sweetness of honey, and prawns. I know lots of children who like prawns, but if yours haven't tried them then I suggest trying the small prawns first rather than the king prawns.

When making this for the whole family I make extra sauce with a splash of fish sauce and sliced chilli for the adults. If you know the chilli is mild or your children are ok with spice, then just make one version. I always mix in the fresh herbs because I think they become a bit disguised so they tend to get eaten, but if you think this might put your eaters off, just sprinkle a few on the top. You can serve the sauce on the side if you like or mix it through the noodles before serving. 

This dish is a colourful plate of food. Remember: We all eat with our eyes, including children, so make it as colourful and attractive as possible to entice those little eaters in. My favourite thing about this dish is that it is ready in minutes, can be made in advance, and leftovers make a great lunchbox addition.


Serves 4/5 depending on portion size

1 large carrot, finely sliced into batons

2/3 large cucumber, sliced into thin batons

1/2 red pepper thinly sliced.

large handful of bean sprouts

100g of rice noodles

small handful of chopped coriander and mint

150g raw prawns

juice of a lime

2 tbsp honey

(optional-1 tbsp fish sauce, finely slice chilli)


  • Cook the noodles according to instructions - usually pour boiling water over them and leave to stand for five minutes
  • Mix your cut vegetables and herbs together
  • In a small dish mix the lime juice and honey together (adding fish sauce and chilli desired)
  • Heat a non stick frying pan over a medium heat, add a little olive oil to prevent sticking and add the prawns. Cook for 2-3 minutes until they have turned pink. Stir frequently otherwise they will stick and burn-not good!
  • Drain your noodles, add to them to vegetables, mix well.
  • You can now add your sauce and prawns to the noodles and vegetables or leave them on the side for Clean Little Tummies to help themselves-do whatever works best for your family.

Serve immediately or save for later or for lunch boxes.

Thank you for reading!

Caroline & The Clean Little Tummies xxxx

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