Prawn, mango and rice noodle salad

Cooking Salads Prawn, mango and rice noodle salad

Work lunch made easy! Store this delicious prawn and rice noodle salad in an airtight container and keep chilled until ready to eat.

Lables: Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Soy free Wheat free
  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until just tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Return to bowl.
  2. Make dressing Place oil, juice and sauce in a screw-top jar. Shake to combine.
  3. Add capsicum, onion, sprouts, mango, prawns and coriander to noodles. Drizzle with dressing. Toss to combine. Serve.

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200g dried rice-stick noodles
1 medium red capsicum, thinly sliced
3 green onions, thinly sliced diagonally
50g snowpea sprouts, trimmed
1 large mango, thinly sliced crossways
200g small cooked peeled prawns
1/4 cup chopped fresh coriander leaves
2 tbsp peanut oil
1/4 cup lime juice
2 tbsp Trident sweet chilli sauce

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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