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Photo of Prawn & mango glass noodle salad by WW

Prawn & mango glass noodle salad

4
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
Big on taste, this easy salad is a great take-to-work lunch

Ingredients

Mango

1 medium, halved, stone removed, cut into thin strips

Carrots, raw

1 medium, grated

Cucumber

1 portion(s), medium, cut into thin strips

Chilli, green or red

1 individual, deseeded and finely diced

Rice Noodles, dry

100 g, Vermicelli

Lime Juice, Fresh

10 ml

Sesame Oil

1½ teaspoon(s)

Soy Sauce

1½ teaspoon(s)

Honey

1 teaspoon(s), level

King Prawns, Cooked

150 g

Coriander, fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s)

Instructions

  1. Put the mango in a large bowl with the carrot, cucumber and chilli.
  2. Cook the noodles to pack instructions then drain and immediately rinse in cold water. Whisk together the lime juice, oil, soy sauce and honey and season to taste.
  3. Add the cooked noodles, dressing, prawns and most of the coriander and mint to the bowl and toss to combine. Serve garnished with the remaining herbs.

Notes

If you don't like prawns, this salad works just as well with cooked and shredded skinless chicken breast fillet.

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