Tiger Prawn & Mango Summer Noodle Bowl

Ingredients

• 400 g raw tiger prawns, peeled
• 200 g rice noodles
• 1 ripe mango
• 4 spring onions
• 1 fresh red chilli
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 lime
• 15 g fresh coriander

Method

1. 1

   Cook the rice noodles according to packet instructions, then drain and rinse under cold water.

2. 2

   Heat a wok or large frying pan over high heat with 1 tbsp sesame oil. Stir-fry the prawns for 2–3 minutes until pink and cooked through.

3. 3

   Dice the mango, finely slice the spring onions and chilli.

4. 4

   Whisk together the soy sauce, remaining sesame oil, and juice of both limes to make a dressing.

5. 5

   Toss the noodles, prawns, mango, spring onions, and chilli with the dressing.

6. 6

   Divide into bowls and scatter with fresh coriander. Serve immediately.