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Prawn rice noodle salad

Prawn rice noodle salad

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day

Nutrition: per serving
HighlightNutrientUnit
kcal421
fat8g
saturates1g
carbs72g
sugars17g
fibre5g
protein20g
low insalt1.04g
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Ingredients

  • 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

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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Overall rating

A star rating of 4.5 out of 5.2 ratings
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