Hot & sour prawn rice noodle salad with green beans & mango
- Anna Glover
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Serves 2
Easy
Prep: 20 mins
Cook: 4 mins
A star rating of 4.8 out of 5.17 ratingsRate
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Toss together king prawns, green beans, mango, carrot, mint and rice noodles to make this vibrant salad. Fresh and colourful, it's a great summer dish
Gluten-free
High-fibre
Low calorie
Low fat
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Ingredients
Nutrition
Units:
MetricUS
-
2 nests rice noodles
-
1-2 Thai chillies
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2 limes
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2 tbsp fish sauce
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2 tsp brown soft sugar
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1 small garlic clove
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180g trimmed green beans or long-stemmed broccoli
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1 carrot
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½ cucumber
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½ small ripe mango
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180g cooked king prawns
peeled
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small handful each of mint and coriander
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2 tbsp salted peanuts
or cashews (optional)
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Nutrition: Per serving
- kcal355
- fat2g
- saturates0.3g
- carbs58g
- sugars17g
- fibre7g
- protein22g
- salt5.73g
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Method
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step 1
Put the noodles in a heatproof bowl and pour over a kettleful of boiling water. Leave to soak.
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step 2
Finely chop the chillies and put in a bowl. Squeeze over the juice of both limes, then stir in the fish sauce and brown sugar, and finely grate in the garlic. Stir until the sugar dissolves. Taste – it should be a balance of hot, sweet, sour and salty. Add a little extra of each until you’re happy with the balance.
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step 3
Cook the green beans or broccoli for 2-4 mins in a pan of boiling salted water until bright green, then drain well. Finely slice the carrot, cucumber and mango into long, thin strips, or use a vegetable peeler to do this. Put the strips in a large bowl along with the green beans, prawns and drained noodles, then pour over the sauce. Toss well, then roughly tear in the herbs and toss again. Chop the nuts, if using, and sprinkle over to serve.
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A star rating of 4.8 out of 5.17 ratings
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