Pan Seared Prawn and Mango Rice Noodle Salad
Ingredients
- 150g Rice noodles
- 1 mango sliced
- 2 Lebanese cucumbers, sliced
- 2 Bok choi, sliced in half
- 1 large carrot, shredded
- Large handful sugar snap peas, halved
- 4 radishes, sliced thinly
- 32 green prawns, peeled and deveined, tails left intact
- ½ cup cashews, toasted and chopped
- ½ cup coriander leaves
- 1 long red chilli, sliced finely
- Lime wedges to serve
Dressing
- 3 limes, juiced
- 2 Tbsp fish sauce
- 1 Tbsp soft light brown sugar
- Dried chilli flakes to taste
- 2 garlic cloves, pressed
Method
1. Cook the noodles following pack instructions, then drain and run under cold water until completely cold. Drain again well.
2. Heat a little olive oil in a large frypan over high heat. Add the prawns to the pan and season with salt and pepper. Stir occasionally until prawns are cooked through. Remove from heat and set aside.
3. Steam the Bok choi until it is just cooked. Run under cold water and drain well.
4. Whisk all of the dressing ingredients together in a bowl.
5. In a large mixing bowl, add the mango, cucumber, Bok choi, carrot, sugar snap peas, radishes, prawns and the cooked noodles. Toss well to combine
6. Serve in separate bowls sprinkled with the cashews, red chilli and coriander.