Name: Mango and prawn rice noodle salad
Total time: 25 min
Yield: Serves 4
Ingredients: 150g rice noodles; ½ ripe mango sliced; ¼ cucumber deseeded and chopped (see notes below); 1 pak choi shredded; ½ carrot shredded; a handful sugar snap peas shredded; a handful radishes thinly sliced; 220g cooked peeled king prawns; a handful cashews toasted and chopped; a handful coriander chopped; 3 limes juiced; 1½ tbsp fish sauce; 1 tbsp soft light brown sugar; ½ tsp dried chilli flakes; ½ a clove garlic crushed

Prawn Rice Noodle Salad Recipe with Mango

150g rice noodles
½ ripe mango
sliced
¼ cucumber
deseeded and chopped (see notes below)
1 pak choi
shredded
½ carrot
shredded
a handful sugar snap peas
shredded
a handful radishes
thinly sliced
220g cooked peeled king prawns
a handful cashews
toasted and chopped
a handful coriander
chopped

DRESSING

3 limes
juiced
1½ tbsp fish sauce
1 tbsp soft light brown sugar
½ tsp dried chilli flakes
½ a clove garlic
crushed

Method

step 1
Cook the noodles following pack instructions, then drain and run under cold water until completely cold. Drain again well.
step 2
Whisk all of the dressing ingredients together in a bowl, then add the mango, cucumber, pak choi, carrot, sugar snap peas, radishes, prawns and the cooked noodles. Toss really well, then serve sprinkled with the cashews and coriander.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

DRESSING

Method

step 1

step 2

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