Warm Noodly Prawn & Mango Salad

Serves

4

Ingredients

• ⅓ 250g packet Trident Rice Stick Noodles

• 1 bunch thick asparagus, stalks trimmed & sliced into 3 or 4 pieces

• 1kg green prawns, peeled and butterflied (leave tails on for 4 prawns)

• 1 medium very firm mango, cut cheeks almost to skin in small diamond pattern

• 1 tablespoon vegetable oil

Salad

• Half punnet red grape tomatoes, halved

• ⅓ bunch mint leaves, tear large leaves

• ⅓ bunch coriander leaves, no stems

• ½ small red onion, finely sliced

• 1 cup fresh bean shoots

• ½ packet Asian greens

• ¼ cup finely shredded carrot

• 1 tablespoon crispy shallots or toasted, slivered almonds

Dressing

• 1 long red chilli, finely diced after removing membrane and seeds

• 1 garlic clove, finely grated

• Juice and zest of one lime

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 1 tablespoon Trident Sweet Chilli Sauce with Ginger

• 1 tablespoon mirin

• 1 teaspoon brown (or caster) sugar

• 1 teaspoon olive oil

Instructions:

• Combine dressing ingredients in lidded jar, shaking to combine ingredients and dissolve sugar. Leave at room temperature.

• Break noodles into short pieces and prepare according to packet instructions.

• Toss salad ingredients (except shallots/almonds) in large bowl.

• Heat oil in wok and stir-fry asparagus and prawns. Scoop out mango pieces and add to wok towards end of cooking time to colour up and heat through.

• When cooked, toss prawns, mango, noodles and asparagus pieces through salad with dressing and top with the 4 tails-on prawns.

• Serve immediately and sprinkle with shallots or almonds.