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.

Recipe «Prawn, mango and rice noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.