Fine rice noodles are a store cupboard saviour, they cook in moments and absorb all flavours really well thanks to their very mild taste. For most brands all you’ll need to do is to soak them in some warm water before refreshing under cold. Then once you’ve softened them to your liking you can use them to bulk out all sorts of delicious Asian-inspired salads.
This recipes calls for classic aromatics like mango, coriander and toasted sesame oil to give a beautifully balanced Asian flavour. Plus, this dish is perfect to make ahead, so if you fancy taking it to a picnic or as a packed lunch then simply leave the noodles undressed until you’re ready to serve. You can mix up all the dressing ingredients and pop them into a tiny jam jar or Tuppawear dressing bottle and bring it with you to pour on at the last minute.
If you’ve not got any king prawns but still fancy something similar then these can easily be substituted for other protein rich alternatives, like chicken, salmon or tofu.
HOW TO MAKE CHILLED NOODLES WITH PRAWNS, MANGO AND YUZU
- 300g fine rice noodles
- 3tbsp toasted sesame oil
- 150g broad beans
- 1 mango, cut into chunks
- 1 small bunch of coriander (around 25g), roughly chopped
- 4 spring onions, sliced
- 150g king prawns
- Juice of 1 lime
- 2tbsp yuzu juice
Cook the noodles according to the pack instructions. Refresh under cold, running water, drain and transfer to a serving dish and toss through 1tbsp of the sesame oil.
Blanch and pod the broad beans and add to the noodles with the mango, coriander, half the spring onions and all the prawns.
Combine the lime juice, remaining sesame oil and yuzu and pour over the salad. Mix well. Scatter over the remaining spring onions and serve.
This salad will keep for a day in the fridge - just add the coriander and spring onions to serve