Prawn and Mango Noodle Salad
Ingredients
- 300 g cooked king prawns
- 200 g rice noodles
- 1 ripe mango
- 1 cucumber
- 3 tbsp sweet chilli sauce
- 2 lime
- 20 g fresh coriander
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 19.5 g
- Carbohydrate
- 63.8 g
- of which sugars
- 19.7 g
- Fat
- 1.9 g
- of which saturates
- 0.4 g
- Fibre
- 3.6 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in a bowl of just-boiled water for 5-6 minutes until tender, then drain and rinse under cold water.
- 2
Meanwhile, peel and dice the mango. Halve the cucumber lengthways, scoop out the seeds with a spoon and slice into half-moons.
- 3
Make the dressing by mixing the sweet chilli sauce with the juice of both limes.
- 4
Toss the drained noodles with the dressing in a large bowl.
- 5
Add the prawns, mango and cucumber and toss gently to combine.
- 6
Divide between bowls and scatter generously with fresh coriander to serve.
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