Vietnamese Prawn, Mango & Rice Noodle Salad

By Market Magazine
Vietnamese Prawn, Mango & Rice Noodle Salad

Vietnamese Prawn, Mango & Rice Noodle Salad

5 from 1 vote








  • 200 g 200 thin rice noodles

  • 2 2 bunches asparagus, trimmed, sliced on the diagonal

  • 2 2 mangoes, flesh very thinly sliced

  • 24 24 cooked tiger prawns, peeled, tails on 1⁄2 red onion, very thinly sliced

  • 2 cups 2 snow pea sprouts

  • 1/2 cup 1/2 coriander leaves, plus extra to garnish

  • Lime wedges, to serve

  • Dressing
  • 1 clove 1 garlic, minced

  • 1 1 red chilli, very thinly sliced 1 Tbsp caster sugar

  • 4 tbsp 4 lime juice

  • 2 tbsp 2 fish sauce

  • 1 1 ⁄4 tsp salt


  • Bring a small saucepan of water to the boil. Add rice noodles and remove from heat. Allow to stand for 4 minutes or until noodles are soft. Drain under cold running water and transfer to a large bowl.
  • Meanwhile, cook asparagus in boiling water for 1 minute or until just tender, then rinse under cold water.
  • Add asparagus to noodles along with mango, prawns, onion, snow pea sprouts and coriander.
  • Combine all dressing ingredients in a small jug.
  • Pour dressing over the salad, gently toss, then garnish with a scatter of extra coriander leaves and lime wedges.


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You can swap snow pea sprouts for mesclun salad leaves, watercress or shredded iceberg.

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