Prawns and Mango Salad with Glass Noodles

Ingredients for Prawns and Mango Salad with Glass Noodles

• 110g very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)

• 450g cooked, peeled, and deveined medium or large prawns

• 1 large mango (450g ), peeled and cut into 1/2-inch cubes

• 3 spring onions, thinly sliced crosswise

• 1/4 cup coarsely chopped fresh basil

• 1 teaspoon chopped fresh serrano or jalapeño chilli, including seeds, or to taste

• 80ml rice vinegar (not seasoned)

• 2 tablespoons sugar

• 1 1/2 teaspoons salt

How to make Prawns and Mango Salad with Glass Noodles

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.

Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.

While noodles are soaking, combine prawns, mango, spring onions, basil, and chilli in another large bowl.

Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with prawns salad.

Serve noodles topped with prawns salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.