Prawn & mango noodle salad
You only need to boil the kettle for this refreshing Asian-style salad. So simple!
SERVES 4 PREP 15min
• 125g (4oz) dried rice vermicelli noodles
• 300g (11oz) cooked jumbo prawns
• 200g (7oz) sugar snap peas, halved
• 1 medium mango, peeled and chopped
• Small bunch of fresh coriander, chopped
• Small bunch of fresh mint, chopped
• 2 spring onions, finely sliced
• 25g (1oz) dry roasted peanuts, chopped
FOR THE DRESSING
• 2tbsp sweet chilli sauce
• Juice of 1 lime
• 1tsp fish sauce 1 Snap the noodles into quarters, put into a large bowl and pour over freshly boiled water to cover.
Set aside for 5min, stirring to soften. Drain into a sieve and rinse under running cold water to cool.
2 Meanwhile, mix together the dressing ingredients in a small bowl. Put prawns into a large salad bowl or serving dish and toss with half the dressing. Assemble the salad; add the noodles, sugar snap peas, mango and herbs to the bowl with the prawns. Toss together. Scatter over the spring onions and peanuts, and serve straight away, with a pot of the remaining dressing on the side. PER SERVING: CALS 280; FAT 5g; SAT FAT 1g; CARBS 34g