Prawn noodle salad

Name: Prawn noodle salad
Cook time: 25 min
Yield: 2
Cuisine: Bangkok, Thailand

with mango and asparagus

Ready in around 25 mins

RECIPE FACT:

Mangoes are related to cashews and pistachios.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE NOODLES AND VEGETABLES:

Place the rice noodles into a heat proof bowl. Pour over hot water from the kettle to loosen the noodles. Leave to soak for 4-5 mins then gently loosen with a fork and drain well into a colander. Remove the mint leaves from their stalk and roughly chop with the coriander leaves and stalks and set aside. Roughly chop the sliced mango and add to the bowl together with the mizuna leaves, half the chopped herbs and the noodles. Just before serving drizzle with the lime chilli dressing and season with salt and pepper. Open the avocado cream and remove the chilli from the top. Finely slice if using or discard if not.
2. TO PREPARE THE ASPARAGUS:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the asparagus, season with salt and pepper and cook for 4-5 mins. Remove from the pan and keep warm.
3. TO COOK THE PRAWNS:

Place the pan back over a high heat with a drizzle of oil. Once hot, add the prawns, season with salt and pepper and cook for 60-90 secs each side - or until cooked through - you may need to do this in batches.
TO SERVE:

Divide the noodle salad between bowls and garnish with roasted asparagus and prawns. To finish add a few dollops of avocado cream, the remaining herbs, sliced chilli if using and the roasted peanuts.