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.

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