Prawn noodle salad

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

with charred sweet stem broccoli and mango

Ready in around 25 mins

RECIPE FACT:

Mangoes are related to cashews and pistachios.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE NOODLES AND VEGETABLES:
Place the rice noodles into a heat-proof bowl and 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, including the stalks and set aside. Roughly chop the sliced mango and add to a bowl with the mizuna, 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 red chilli from the top. Finely slice if using or discard if not.
2. TO PREPARE THE SWEET STEM BROCCOLI:
Cut the woody ends off the sweet stem broccoli then cut in half. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sweet stem broccoli then season with salt and pepper and cook for 4-5 mins. Remove from the pan and cover to 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:
Spoon the noodle salad into bowls and top with sweet stem broccoli and prawns. Dollop with avocado cream and sprinkle over sliced chilli (if using), remaining herbs and roasted peanuts.