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Servings: 4
Calories: 389kcal
Filling, fresh and full of flavour. There is no excuse not to eat healthy when you can whip this fabulous salad up in 20 minutes.
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Ingredients
250gvermicelli noodles
1tbspvegetable oil
300gprawn cutlets
2spring onionscut into rings
1carrotcut into matchsticks
1cucumbercut into matchsticks
2radishessliced thinly in half-rounds
5gfresh corianderchopped
120gmangocut into thin slices
5gsesame seeds
Dressing
1tspbrown sugar
2tbspfish sauce
2lime
1red chilli
2garlic cloves
Instructions
Put noodles into a bowl of boiling water and leave to stand for 5 minutes or until soft. Seperate noodles with a fork and then drain.
Blitz all the dressing ingredients together in a blender and set aside.
Prepare the vegetables and mango. Gently toss with noodles and ¾ of the dressing. Serve into bowls.
Heat oil in a frying pan over medium heat and quickly stir fry chopped green onions and prawns for 2-3 minutes. Toss with remaining dressing and add to the top of the salads. Sprinkle with sesame seeds and serve.
Notes
Gluten-Free: Swap out the vermicelli noodles for rice noodles.