Mango and prawn rice noodle salad

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

Published: July 24, 2018 at 12:12 PM

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Serves 4

Easy

Total time: 25 mins

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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

Gluten free

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*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

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

Nutrition: per serving

kcal268

low
fat3.9g
saturates0.8g
carbs42.8g
sugars10.6g
fibre3.4g
protein13.7g
salt2.3g

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.

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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