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Noodles with prawns & Asian pesto


  • To make the pesto, pound the ginger, garlic and salt with a mortar and pestle. Add the coriander and basil leaves and continue pounding. Then add the vegetable and sesame oils with the juice of 1 lime. Mix in and taste for seasoning. Set aside.
  • Spray the prawns with oil and grill (or BBQ), squeezing lime juice over as you do so.
  • At the same time, cook the noodles in a pot of boiling water until separated. Drain well and then toss with the pesto to coat well. 
  • To serve, mound the noodles in individual bowls, top with the prawns and sprinkle the remaining pesto over and around.


  • 1 knob fresh ginger, chopped
  • 1 garlic clove, crushed
  • a pinch of sea salt flakes
  • 1 large bunch coriander, leaves only, chopped
  • 1 small bunch Thai basil, leaves only, chopped
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 limes
  • 12 green prawns, shelled & de-veined
  • vegetable oil spray
  • 1 packet udon noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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