Prawn, mango & soba noodle salad with pickled ginger dressing

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• Anner

  13 July 2009

  Anner rated this recipe

  

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• thynk2much

  12 November 2009

  thynk2much rated and commented on this recipe

  

  So fresh and zingy and healthy - will make this again definitely. Really fast as well - perfect light dinner after work, but also very satisfying.

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• Janet

  24 November 2009

  Janet rated and commented on this recipe

  

  Delicious!

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• Showles

  22 May 2010

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• fairyclairy6

  29 June 2010

  fairyclairy6 commented on this recipe

  This salad was beautiful. So simple yet so tasty! I didn't use the full amount of soba noodles and definitely added more cucumber and prawns.

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• ningsmum

  05 August 2010

  ningsmum commented on this recipe

  try avocado instead of cucumber...also v nice

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• Pewtersfood

  17 September 2010

  Pewtersfood rated and commented on this recipe

  

  IThis was extraordinarily good ! Will definately do again & again.Used Sainsbury's Mitoku Sushi Ginger - not sure if pickled but all I could find & sure tasted good.Pop in a yellow pepper.

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http://www.bbcgoodfood.com/recipes/11634/

http://www.bbcgoodfood.com/recipes/11634/

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Ingredients

• 250.0g pack soba noodles (we used Clearspring)
• ½ cucumber , cut into fingers
• 1 large mango , peeled and cut into chunks
• 6 spring onions , finely sliced
• 200.0g cooked large prawns
• 2 tbsp toasted sesame seeds , to serve

FOR THE DRESSING

• juice 2 limes
• 2 tbsp soy sauce
• 1 tbsp chilli garlic sauce (we used Lingham's Ginger Garlic Chilli Sauce)
• 1 tbsp chopped pickled ginger (we used Waitrose's Cooks' Ingredients range)
• 1 tbsp vegetable stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Low-fat

Ingredients

• 250.0g pack soba noodles (we used Clearspring)
• ½ cucumber , cut into fingers
• 1 large mango , peeled and cut into chunks
• 6 spring onions , finely sliced
• 200.0g cooked large prawns
• 2 tbsp toasted sesame seeds , to serve

FOR THE DRESSING

• juice 2 limes
• 2 tbsp soy sauce
• 1 tbsp chilli garlic sauce (we used Lingham's Ginger Garlic Chilli Sauce)
• 1 tbsp chopped pickled ginger (we used Waitrose's Cooks' Ingredients range)
• 1 tbsp vegetable stock

PER SERVING

360 kcalories, protein 22.0g, carbohydrate 63.0g, fat 4.0 g, saturated fat 0.0g, fibre 3.0g, sugar 16.0g, salt 3.56 g

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