Prawn rice noodle salad

A fresh, light salad with a citrussy zing to awaken tired senses at the end of the day

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 421
  • fat 8g
  • saturates 1g
  • carbs 72g
  • sugars 17g
  • fibre 5g
  • protein 20g
  • salt 1.04g


  • 250g pack thin rice noodles
  • 1 mango
  • 200g peeled prawns
  • bunch spring onion,sliced
  • 20g pack coriander,chopped
  • 2 rounded tbsp crunchy peanut butter
  • 1 tbsp light muscovado sugar
  • good pinch chilli powder
  • 2 limes,juiced


  1. Pour boiling water over the noodles, leave for 4 mins, then drain and cool under cold running water. Drain well. Halve the mango either side of the stone, then peel each half and chop the flesh. Mix with the noodles, prawns, spring onions and coriander.

  2. For the dressing, mix together the peanut butter, sugar and chilli powder, then stir in the lime juice. Add to the salad and toss well.

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