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
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 22.3 g
- Carbohydrate
- 54.8 g
- of which sugars
- 11.5 g
- Fat
- 8.2 g
- of which saturates
- 1.4 g
- Fibre
- 3.6 g
- Salt
- 2.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice noodles according to packet instructions, then drain and rinse under cold water.
- 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
Dice the mango, finely slice the spring onions and chilli.
- 4
Whisk together the soy sauce, remaining sesame oil, and juice of both limes to make a dressing.
- 5
Toss the noodles, prawns, mango, spring onions, and chilli with the dressing.
- 6
Divide into bowls and scatter with fresh coriander. Serve immediately.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.