Prawn rice noodle salad
- Good Food team
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Serves 4
Easy
Prep: 20 mins
No cook
A star rating of 4.5 out of 5.2 ratingsRate
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A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day
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Ingredients
Nutrition
Units:
MetricUS
-
250g pack thin rice noodle
-
1 mango
-
200g peeled prawn
-
bunch spring onion
sliced
-
20g pack coriander
chopped
For the dressing
-
2rounded tbsp crunchy peanut butter
-
1 tbsp light muscovado sugar
-
good pinch chilli powder
-
2 limes
juiced
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Nutrition: per serving
-
kcal421
-
fat8g
-
saturates1g
-
carbs72g
-
sugars17g
-
fibre5g
-
protein20g
-
salt1.04g
low
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Method
-
step 1
Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.
-
step 2
For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.
Recipe from Good Food magazine, August 2007
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A star rating of 4.5 out of 5.2 ratings
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