Prawn rice noodle salad
A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
No cookLow-fat
Good source of vitamin C, counts as 2 of 5-a-day
- 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.
- 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.
Per serving
421 kcalories, protein 20g, carbohydrate 72g, fat 8 g, saturated fat 1g, fibre 5g, salt 1.04 g
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4659/
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Ingredients
- 250g pack thin rice noodles
- 1 mango
- 200g peeled prawns
- bunch spring onion ,sliced
- 20g pack coriander ,chopped
For the dressing
- 2 rounded tbsp crunchy peanut butter
- 1 tbsp light muscovado sugar
- good pinch chilli powder
- 2 limes ,juiced
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
No cookLow-fat
Good source of vitamin C, counts as 2 of 5-a-day
Tangy and fresh
Ingredients
- 250g pack thin rice noodles
- 1 mango
- 200g peeled prawns
- bunch spring onion ,sliced
- 20g pack coriander ,chopped
For the dressing
- 2 rounded tbsp crunchy peanut butter
- 1 tbsp light muscovado sugar
- good pinch chilli powder
- 2 limes ,juiced
Per serving
421 kcalories, protein 20g, carbohydrate 72g, fat 8 g, saturated fat 1g, fibre 5g, salt 1.04 g
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05 January 2008
Lisa French commented on this recipe
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20 February 2008
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13 May 2008
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