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Prawn Vermicelli Bowl

This refreshing, savory vermicelli bowl is a must during summer. Rice noodles are a great source of carbohydrates along with any vegetables of your choice that you want to add! Prawns are an awesome source of protein and are a good option for those who love seafood!

  • Author: Annie Tsang
  • Yield: 1 serving 1x


  • 100g peeled and deveined prawns
  • ½ cup julienned carrots
  • ½ cup julienned cucumber
  • ½ cup romaine lettuce
  • 1 pack of instant vermicelli noodles
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves minced garlic
  • 2 tsp Sriracha
  • 2 tbsp fish sauce
  • Juice if ½ lime
  • Green onion, cilantro and sesame seeds for garnish


  1. Marinate the prawns in 1 tbsp soy sauce, 1 tsp sesame oil, 1 clove of minced garlic, and 2 tsp sriracha for at least 30 minutes
  2. Over medium heat, cook the prawns in a bit of oil until they turn pink, about 2-3 minutes each side
  3. Cook the vermicelli noodles according to package instructions and rinse under cold water once cooked
  4. To make the sauce, combine the remaining 1 tbsp soy sauce, 1 clove of minced garlic, 2 tbsp fish sauce, and the juice of half a lime
  5. To assemble the bowl, place the vermicelli, carrots, cucumbers, romaine lettuce and prawns into a bowl. Pour the sauce over top and garnish with green onions, cilantro, and sesame seeds and enjoy!


Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 3800mg
  • Fat: 6g
  • Saturated Fat: 1.1g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 34g
  • Cholesterol: 180mg

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