Name: Prawn & mango noodles
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 225g pack instant rice noodles; 1 carrot peeled and chopped into matchsticks; juice 2 limes; 1 tbsp fish sauce; 1 red chilli (deseeded if you don’t like it too hot), sliced; small pack coriander chopped; small pack mint leaves picked and chopped; 200g pack mango chunks; 220g pack cooked prawns; 90g pack salted peanuts crushed

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Prawn & mango noodles

Prawn & mango noodles

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4.8 out of 5.7 ratingsRate

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It takes just 15 minutes to throw together this speedy weeknight supper, packed with vibrant flavours and contrasting textures

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Ingredients

Nutrition

Units:

MetricUS

225g pack instant rice noodles
1 carrot

peeled and chopped into matchsticks
juice 2 limes
1 tbsp fish sauce
1 red chilli

(deseeded if you don’t like it too hot), sliced
small pack coriander

chopped
small pack mint

leaves picked and chopped
200g pack mango

chunks
220g pack cooked prawns
90g pack salted peanuts

crushed

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Nutrition: per serving

kcal290

low
fat13g
saturates2g
carbs23g
sugars11g
fibre4g
protein17g
salt1.9g

Method

step 1

Put the noodles in a large heatproof bowl and cover with boiling water. Leave to stand for 3 mins or according to pack instructions. Drain in a large sieve, rinse with cold water, then drain well. Tip the noodles into a large salad bowl or deep platter and add the carrot.
step 2

In a small bowl or jug, mix together the lime juice and the fish sauce. Stir in the chilli and herbs, pour half of the dressing over the noodles and carrot, then toss together.
step 3

Pile the mango and prawns on top, drizzle with the remaining dressing, then scatter over the crushed peanuts to serve.

Recipe from Good Food magazine, August 2015

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A star rating of 4.8 out of 5.7 ratings

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