Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mango and prawn rice noodle salad
- Preparation and cooking time
- Total time
- Easy
- 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
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.
