Prawn rice noo­dle salad


Pour boil­ing wa­ter over a 250g pack thin rice noo­dles, leave for 4 mins, then cool un­der cold wa­ter and drain well. Mix the noo­dles

with 200g peeled prawns, a bunch sliced spring onions, a chopped mango, and a good hand­ful chopped co­rian­der. Mix to­gether 2 tbsp peanut but­ter, 1 tbsp sugar and a good pinch chilli pow­der with the juice of 2 limes. Add to the salad and toss well. Serves 4.

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