Vietnamese Prawn, Mango & Rice Noodle Salad
Serves
4
Preparation
15
minutesCooking
5
minutesIngredients
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
Method
- 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.
Video
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