Prawn Rice Noodle Salad Recipe with Mango

Mango and prawn rice noodle salad

  • serves 4
  • Easy

Check out our quick and easy noodle salad recipe with fresh king prawns, sweet and juicy mango and crunchy veggies. This super bright salad is low in calories and ready in 25 minutes – an easy midweek meal for the family


*This recipe is gluten-free according to industry standards



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


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


  • 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.

To deseed a cucumber, cut in half lengthways and use a teaspoon to scrape out the seeds in one go.

Check out more of our noodle recipes here...

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Nutritional Information

  • Kcals 268
  • Fat 3.9g
  • Saturates 0.8g
  • Carbs 42.8g
  • Sugars 10.6g
  • Fibre 3.4g
  • Protein 13.7g
  • Salt 2.3g