Zesty flavours combine in this Asian-inspired salad. While delicious with prawns, it’s equally luscious made with shredded roast chicken.
Serves 2
Preparation time 10 minutes
Cooking time 10 minutes
INGREDIENTS
- 100g folded rice noodles
- 2 tsp toasted sesame oil
- 150g raw king prawns, deveined
- 50g mangetout, trimmed and thinly sliced
- 4 spring onions, trimmed and sliced on the slant
- 75g cherry tomatoes, quartered
- 3 tbsp Mary Berry’s Mango, Lime & Chilli Dressing
- 1 tsp light soy sauce
- Freshly ground black pepper
- 1 tbsp roughly chopped coriander
METHOD
- Cook the noodles according to pack instructions and run under cold water to cool.
- Meanwhile, heat 1 tsp sesame oil and fry the prawns for 3-4 minutes until pink and cooked through. Place in a large bowl with the prepared mangetout, spring onions and cherry tomatoes.
- Mix together the mango dressing, remaining 1 tsp sesame oil and soy sauce, season with freshly ground black pepper and toss into the prawns with the noodles and coriander.
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