Prawn and mango noodle salad recipe

  • Serves 4
  • 5mins to prepare, plus 10mins marinating and 10mins to cook
  • 235 calories / serving
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Soak the noodles in boiling water for 6-8mins, or according to pack instructions. Meanwhile, mix together the lime zest, lime juice, soy sauce and sweet chilli sauce in a large salad bowl. Add the shallots and prawns, stir gently, then leave to marinate for about 10mins.

Drain the noodles and add them to the bowl. Toss everything together, then serve.

Top tip

Try using a papaya instead of mango - it's a popular Thai ingredient. Peel it, halve it, then scoop out the black seeds before slicing it.

  • Ingredients

  • 100g (3½oz) fine noodles
  • finely grated zest and juice of a lime
  • 1tbsp light soy sauce
  • 2tbsp sweet chilli sauce
  • 2 shallots, thinly sliced
  • 350g (12oz) large cooked peeled prawns, thawed if frozen
  • 2 heads pak choi, roughly sliced
  • ½ head Chinese leaves, shredded
  • 100g (3½oz) beansprouts, blanched
  • 1 ripe mango, peeled, pitted and sliced
  • 3tbsp fresh coriander, roughly chopped
  • Energy 990kj 235kcal 12%
  • Fat 2g 3%
  • Saturates 1g 5%
  • Sugars 7g 8%
  • Salt 4.5g 75%

of the reference intake
Carbohydrate 30.7g Protein 23.8g Fibre 3.7g


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