Mango and King Prawn Noodle Salad

Merrilees Parker's speedy prawn noodle salad makes a great lunch for two or a fabulous Asian-style starter for four
By Merrilees Parker
Mango and King Prawn Noodle Salad
  • Rating:
  • Serves: 2-4
  • Prep Time: 20 minutes
  • Effort: easy


For the salad

  • 2 mango
  • 4 spring onions, diagonally sliced
  • 450 g cooked thin rice noodles
  • 300 g cooked king prawns

For the dressing

  • handfuls coriander
  • handfuls mint
  • 2 limes, juice and zest
  • 2 tsp grated ginger
  • 1 tbsp clear honey
  • 1 tbsp fish sauce
  • 5 tbsp sunflower oil
  • 1 tbsp toasted sesame oil

To serve

  • 2 tbsp toasted sesame seeds
  • handfuls coriander leaves


1. Peel the mango and slice into fine strips. Place in a bowl with the spring onions and noodles

2. Cut the prawns in half diagonally and add to the bowl.

3. Put the coriander, mint, lime juice and zest, ginger, honey and fish sauce into a blender and blitz to a smooth puree.

4. With the motor still running, slowly add the sunflower oil and sesame oil.

5. Toss the salad with the dressing.

6. Scatter over the sesame seeds and coriander leaves and serve.

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