Noodle Recipes > Salad Recipes

Prawn and Mango Noodle Salad

Prawn and Mango Noodle Salad

Preparation time: 25 minutes + 5 minutes soaking + chilling time
Cooking time:: No cooking required
Serves: 4 - 6


  • 700 g (9 oz) peeled and chilled, cooked medium prawns (shrimp)
  • 50 g (1 oz) mizuna
  • 150 g (5 oz) mung bean vermicelli
  • 1 large ripe mango about 1 lb ( kg)
  • 2 tablespoons roasted peanuts, chopped
  • 2 teaspoons of peanut oil
  • cup coriander (cilantro) leaves, chopped
  • thinly sliced red onion
  • ⅓ cup Vietnamese mint, chopped


  1. For the dressing, mix the lime juice, fish sauce, sweet chilli sauce, brown sugar, soy sauce and chilli in a bowl. Stirring until sugar is dissolved.
  2. In a large heatproof bowl, place the noodles, add boiling water and soak for 3 - 4 minutes.
  3. Drain well and rinse with cold water.
  4. Cut the noodles into 10 cm (4 inch) lengths using a scissor.
  5. Transfer into a large bowl together with peanut oil. Toss to combine.
  6. Peel and cut the mango into thin strips, about 3 mm (1/8 inch) wide.
  7. Add to the noodles with the red onion, mint, coriander leaves and prawns.
  8. Place the dressing into the salad and toss well.
  9. In a large serving plate, arrange the mizuna, place the salad on top, garnish with chopped peanuts and serve.

From: www.noodles.net.au

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