Food To Go

Prawn Satay Asian Noodle Salad


For the dressing:

  • 200ml Coconut milk
  • Squeeze of fresh lime juice
  • 120ml crunchy peanut butter
  • 1 tablespoon soy sauce
  • 60ml of vegetable oil
  • 2-3 tablespoon sweet chilli sauce
  • 1-2 tablespoon of rice vinegar
  • Ā½ teaspoon each of ginger and garlic puree

For the salad:

  • Fine egg Noodles
  • Little gem lettuce leaves
  • Chopped baby sweetcorn
  • Cooked tiger prawns


Boil the fine egg noodles and leave to cool once cooked.

Add all of the dressing ingredients to a blender and blend until smooth.

Add the require amount of dressing to a KilnerĀ® 500ml clip top jar.

Add the cooled egg noodles and then layer the salad leaves and sweetcorn and top with the prawns and finish with wedges of lime.

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