Summer Prawn and Mango Noodle Salad

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Summer Prawn and Mango Noodle Salad

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    1 red chilli, finely chopped 9 oz (250 g) dry weight medium egg noodles (4 sheets)
    2 tbsp Fairtrade clear honey 2 medium Fairtrade mangoes, peeled, stone removed, and flesh sliced in to thin strips
    2 tbsp Thai fish sauce 10 oz (300 g) cooked tiger prawns
    1 tbsp mild olive oil A small bunch fresh coriander, roughly chopped
    Juice of 1 Fairtrade lime


    Total: 30 min (Quick)
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    • 1

      Make the dressing first by combining the chilli, honey, Thai fish sauce, olive oil, and lime juice,stirring well.

    • 2

      Cook the noodles according to the packet instructions. When they are ready, rinse them immediately in cold water to cool them off and stop them from continuing to cook.

    • 3

      Place the noodles in a large bowl, pour in the dressing, and mix well. Divide the dressed noodles between four individual serving bowls and top with equal amounts of the sliced mango, cooked prawns, and chopped coriander.

    • 4

      Combine each serving of salad together in its own bowl to distribute the ingredients evenly. (This is far easier than trying to dish the salad out from one large bowl containing all of the ingredients.)

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