Amazing No Cooking Required Recipe (Part 1) - Prawn and mango noodle salad

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Perfect for the long Summer evenings, all these suppers can be whipped up without even touching the hob or oven. Our simple, triple-tested recipes are fast, fresh and packed with seasonal flavours and ingredients to fill up the family

Prawn and mango noodle salad

You only need to boil the kettle for this refreshing Asian-style salad.

·         Hands-on time 15min

·         Serves 4

Ingredient

For the salad

·         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 fresh coriander, chopped

·         Small bunch fresh mint, chopped

·         2 spring onions, finely sliced

·         25g (1oz) dry roasted peanuts, chopped

Description: Cooked jumbo prawns

Cooked jumbo prawns

For the dressing

·         2tbsp sweet chilli sauce

·         Juice of 1 lime

·         1tsp fish sauce

Recipe

1.    Snap the noodles into quarters, then put into a large bowl and pour over fresh 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 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; mix the prawns with the noodles, sugar snap peas, mango and herbs. Scatter the spring onions and peanuts over and serve with the remaining dressing alongside.

Per serving 280cals, 5g fat (1g saturates), 34g carbs (8g total sugars), 23g protein, 4g fiber

Description: Prawn and mango noodle salad

Prawn and mango noodle salad

 
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