Olive Magazine
Prawn Rice Noodle Salad Recipe with Mango

Mango and prawn rice noodle salad

Published: July 24, 2018 at 12:12 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal268
fat3.9g
saturates0.8g
carbs42.8g
sugars10.6g
fibre3.4g
protein13.7g
salt2.3g
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*This recipe is gluten-free according to industry standards

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

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.

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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