*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.
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...
Nutritional Information
- Kcals 268
- Fat 3.9g
- Saturates 0.8g
- Carbs 42.8g
- Sugars 10.6g
- Fibre 3.4g
- Protein 13.7g
- Salt 2.3g
