Asian Noodle Salad with Mango & Chilli Dressing


225g cooked rice noodles
1 tbsp light soy sauce
1 tsp Thai fish sauce
juice of 1 lime
1 tsp clear honey
1 carrots shredded
150g baby watercress and rocket salad
20g fresh coriander, chopped
300g cooked peeled king prawns
8g pot baby coriander & baby amaranth
25g edamame beans
½ tsp nigella seeds


2 tsp vegetable oil
½ very ripe mango, peeled and chopped
¼ red chilli, seeds removed, chopped
1 tbsp caster sugar
1 tbs lime juice


In a large bowl, mix together the soy sauce, fish sauce, lime juice and honey. Add the cooked noodles, prawns, shredded carrot and coriander. Toss together letting the flavours develop. Meanwhile for the mango chilli dressing, put all the dressing ingredients into a liquidizer, blitz until smooth and set aside. Add the watercress, rocket and edamame beans into the noodles and mix through. Top with the baby amaranth, coriander and nigella seeds. Serve with a drizzle of the mango and chilli dressing.

This is a fantastic salad, perfect for a starter or a light lunch. It is so easy and quick and will impress any dinner party guest!

Photo: Andy Barnham

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