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Prawn rice noodle salad
Serves 4
Easy
Prep:
No cook
A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day
Skip to ingredients
- 250g pack thin rice noodle
- 1 mango
- 200g peeled prawn
- bunch spring onionsliced
- 20g pack corianderchopped
For the dressing
- 2rounded tbsp crunchy peanut butter
- 1 tbsp light muscovado sugar
- good pinch chilli powder
- 2 limesjuiced
Nutrition: per serving
- kcal421
- fat8g
- saturates1g
- carbs72g
- sugars17g
- fibre5g
- protein20g
- salt1.04glow
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.
