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Mango and prawn rice noodle salad

Name: Mango and prawn rice noodle salad
Total time: 25 min
Ingredients: 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

25 minutes
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

Published: July 24, 2018 at 12:12 pm

*This recipe is gluten-free according to industry standards

Ingredients

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

DRESSING

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