Prawn & ginger noodle salad

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olive magazine

2 ratings

Recipe by olive magazine

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1. Soak the noodles in boiling water for 6-7 minutes, until tender. Rinse under cold running water then drain and put in a bowl with the prawns and mango.
2. Whisk the soy sauce with the ginger, lime juice and some black pepper and pour over the noodles. Scatter the coriander over and toss together.

Per serving

309 kcalories, protein 18.5g, carbohydrate 60.5g, fat 0.9 g, saturated fat 0.1g, fibre 1.5g, salt 4.01 g

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• Hilary

  07 August 2008

  Hilary rated and commented on this recipe

  

  This is a light, fresh tasting salad that is really delicious and quick to make.

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• JenC

  05 May 2009

  JenC rated and commented on this recipe

  

  Quick and easy to make, really healthy and absolutely delicious. I added some chopped spring onions and used ready cooked rice noodles which i found in my supermarket salad section. Ideal as a main meal or starter.

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Ingredients

• 250g pack rice noodles
• 250g large, cooked, peeled prawns
• 1 small mango , peeled and sliced
• 4 tbsp light soy sauce
• 2-inch piece of root ginger , finely grated
• 1 lime , juiced
• a large bunch of fresh coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat, Super healthy

Ingredients

• 250g pack rice noodles
• 250g large, cooked, peeled prawns
• 1 small mango , peeled and sliced
• 4 tbsp light soy sauce
• 2-inch piece of root ginger , finely grated
• 1 lime , juiced
• a large bunch of fresh coriander , roughly chopped

Per serving

309 kcalories, protein 18.5g, carbohydrate 60.5g, fat 0.9 g, saturated fat 0.1g, fibre 1.5g, salt 4.01 g

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