Prawn & mango noodles

1 of 5-a-day everyday low calorie midweek quick quick dinner summer vitamin c weeknight

N/A

Source

Ingredients

225g pack instant rice noodles

1 carrot , peeled and chopped into matchsticks

juice 2 limes

1 tbsp fish sauce

1 red chilli (deseeded if you don’t like it too hot), sliced

small pack coriander , chopped

small pack mint , leaves picked and chopped

200g pack mango chunks

220g pack cooked prawns

90g pack salted peanuts , crushed

Method

Put the noodles in a large heatproof bowl and cover with boiling water. Leave to stand for 3 mins or according to pack instructions. Drain in a large sieve, rinse with cold water, then drain well. Tip the noodles into a large salad bowl or deep platter and add the carrot.

In a small bowl or jug, mix together the lime juice and the fish sauce. Stir in the chilli and herbs, pour half of the dressing over the noodles and carrot, then toss together.

Pile the mango and prawns on top, drizzle with the remaining dressing, then scatter over the crushed peanuts to serve.