Mango and prawn rice noodle salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 150g rice noodles
- ½ ripe mangosliced
- ¼ cucumberdeseeded and chopped (see notes below)
- 1 pak choishredded
- ½ carrotshredded
- a handful sugar snap peasshredded
- a handful radishesthinly sliced
- 220g cooked peeled king prawns
- a handful cashewstoasted and chopped
- a handful corianderchopped
DRESSING
- 3 limesjuiced
- 1½ tbsp fish sauce
- 1 tbsp soft light brown sugar
- ½ tsp dried chilli flakes
- ½ a clove garliccrushed
Nutrition: per serving
- kcal268low
- 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.
