Prawn & mango glass noodle salad
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Big on taste, this easy salad is a great take-to-work lunch
Ingredients
Mango
1 medium, halved, stone removed, cut into thin strips
Carrots, raw
1 medium, grated
Cucumber
1 serving(s), , cut into thin strips
Chilli, green or red
1 individual, deseeded and finely diced
Rice Noodles, dry
100 g, Vermicelli
Lime Juice, Fresh
10 ml
Sesame Oil
1½ teaspoon(s)
Soy Sauce
1½ teaspoon(s)
Honey
1 teaspoon(s), level
King Prawns, Cooked
150 g
Coriander, fresh
1 tablespoon(s)
Mint, Fresh
1 tablespoon(s)
Instructions
1
Put the mango in a large bowl with the carrot, cucumber and chilli.
2
Cook the noodles to pack instructions then drain and immediately rinse in cold water. Whisk together the lime juice, oil, soy sauce and honey and season to taste.
3
Add the cooked noodles, dressing, prawns and most of the coriander and mint to the bowl and toss to combine. Serve garnished with the remaining herbs.
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