Prawn and mango noodle salad recipe
100g (3½oz) fine noodles
finely grated zest and juice of a lime
1tbsp light soy sauce
2tbsp sweet chilli sauce
2 shallots, thinly sliced
350g (12oz) large cooked peeled prawns, thawed if frozen
2 heads pak choi, roughly sliced
½ head Chinese leaves, shredded
100g (3½oz) beansprouts
1 ripe mango, peeled, pitted and sliced
3tbsp fresh coriander, roughly chopped
Soak the noodles in boiling water for 6-8mins, or according to pack instructions. Meanwhile, mix together the lime zest, lime juice, soy sauce and sweet chilli sauce in a large salad bowl. Add the shallots and prawns, stir gently, then leave to marinate for about 10mins. Drain the noodles and add them to the bowl. Toss everything together, then serve. Top tip Try using a papaya instead of mango - it's a popular Thai ingredient. Peel it, halve it, then scoop out the black seeds before slicing it.
