Sticky Maple Prawn Noodle Salad

This sticky maple prawn noodle salad is a vibrant, crowd-pleasing dish that brings together sweet, savoury and spicy flavours in the most satisfying way. Banana prawns are chargrilled on the barbecue hotplate and finished in a glossy maple syrup, soy sauce, garlic and chilli glaze, then served over ramen noodles tossed with zucchini ribbons, green beans, snow peas and edamame, all finished with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.

At around $13.50 per serve and ready in 20 minutes, this noodle salad is the kind of meal you’ll find yourself making on repeat — fresh enough for a weeknight, impressive enough for entertaining on the back deck with a cold drink in hand.

Why you’ll love this recipe

• Sticky maple, soy and chilli glaze on plump banana prawns
• Noodles and vegetables all cooked in one pot
• Ready in under 20 minutes
• Packed with vegetables — zucchini, beans, snow peas and edamame
• Great value at around $13.50 per serve
• Perfect for a summer barbecue or a quick weeknight dinner

Why make sticky maple prawn noodle salad?

Maple syrup might seem like an unexpected ingredient in a savoury prawn dish, but it’s the secret that takes this recipe from good to genuinely addictive. When combined with soy sauce, garlic and chilli and reduced to a glaze, the maple syrup creates a beautifully sticky, caramelised coating on the prawns that balances sweet and salty in a way that is deeply satisfying. It’s a technique borrowed from Asian-inspired BBQ cooking and it works beautifully on seafood.

Adding the zucchini, beans, snow peas and edamame directly to the noodle water in the last 30 seconds of cooking is a clever time-saving move — everything is blanched perfectly and refreshed together under cold water, leaving just one pot to wash up and all your vegetables bright green and beautifully tender-crisp.

Ingredients (serves 4)

Servings4

Noodle salad base

• 180 g dried ramen noodles
• 2 zucchini, cut into ribbons
• 80 g green beans, trimmed and halved lengthways
• 100 g snow peas, trimmed and thinly sliced
• 1 cup podded edamame

Maple soy glaze and prawns

• ⅓ cup maple syrup
• 2 garlic cloves, sliced
• 2 tbsp soy sauce
• 2 long red chillies, thinly sliced
• 1 tbsp sesame oil
• 1000 g raw banana prawns, peeled and deveined (tails intact)

To serve

• 60g baby spinach
• 1 tsp sesame seeds, toasted
• Extra sesame oil, to drizzle
• Lime wedges

Tip: The maple glaze is divided — half is drizzled over the prawns during cooking to create the sticky coating, and the remaining half is drizzled over the finished dish as a dressing. Don’t skip this second drizzle; it brings everything together beautifully.

How to make sticky maple prawn noodle salad

Step 1: Cook the noodles and vegetables

Cook the ramen noodles following packet directions. In the last 30 seconds of cooking time, add the zucchini ribbons, halved green beans, sliced snow peas and edamame. Drain, then refresh everything under cold running water. Drain well and set aside.

Step 2: Make the maple soy glaze

Meanwhile, combine the maple syrup, garlic, soy sauce, sliced chilli and 2 tablespoons of water in a small saucepan over medium-high heat. Bring to the boil, then reduce heat to low and simmer for 3 minutes until slightly thickened. Set aside.

Step 3: Cook the prawns

Heat the sesame oil on a barbecue hotplate over medium-high heat. Cook the prawns for 2 minutes each side or until golden. Drizzle with half the maple glaze and toss for a further 2 to 3 minutes or until the prawns are coated and cooked through.

Step 4: Assemble and serve

Divide the baby spinach and noodle mixture among serving plates. Top with the sticky maple prawns. Drizzle with the remaining maple glaze and a little extra sesame oil. Sprinkle with toasted sesame seeds and serve immediately with lime wedges.

Tips for best results

• Add the vegetables in the last 30 seconds only — this keeps them vibrantly coloured and tender-crisp rather than overcooked
• Refresh the noodles and vegetables under cold water immediately to stop them cooking and prevent the noodles from sticking
• Reduce the maple glaze until slightly thickened before adding to the prawns for the best sticky coating
• Use a very hot barbecue hotplate for good colour on the prawns before adding the glaze
• Toss the prawns quickly once the glaze is added — it can catch and burn if left too long over high heat
• Serve immediately while the prawns are hot and the noodles are cool and fresh

Serving suggestions

This sticky maple prawn noodle salad pairs beautifully with:

• Extra sliced red chilli and a squeeze of fresh lime
• Crushed roasted peanuts scattered over the top for crunch
• A simple cucumber and coriander salad on the side
• A cold glass of sparkling water with lime or a light lager
• Prawn crackers as a fun starter to share

Final thoughts

This sticky maple prawn noodle salad is one of those recipes that delivers maximum impact with minimum effort. The sticky, caramelised maple and soy glaze on the chargrilled banana prawns is genuinely one of the best flavour combinations you can put on a prawn, and the fresh noodle and vegetable base underneath keeps the whole dish feeling light, vibrant and satisfying rather than heavy.

Whether you’re cooking it for a quick weeknight dinner or serving it at a summer barbecue, this noodle salad is guaranteed to impress. Make the maple glaze ahead, prep your vegetables and noodles and the whole dish comes together in minutes — the kind of effortless cooking that makes every night feel like a good night to be at the table.