Mango and prawn rice noodle salad
*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
Instructions
- Cook the noodles following pack instructions, then drain and run under cold water until completely cold. Drain again well.
- 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.
Notes
Adapted from livemagazine.com