Mango and prawn noodle salad with miso dressing

Loaded with crispy texture and fresh flavour, this Asian-style noodle salad is a sure-fire hit.

4

15m

Note: + 30 mins marinating time

10m

Ingredients

  • 1 small mango, stoned, peeled, finely chopped
  • 1 1/2 tbs miso paste
  • 1 tbs mirin seasoning
  • 2 tsp sesame oil
  • 800g raw prawns, peeled leaving tails intact, deveined
  • 270g pkt soba noodles
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 large firm mangoes, stoned, peeled, cut into wedges
  • 2 spring onions, thinly sliced lengthways
  • 1 long red chilli, seeded, thinly sliced
  • 1/3 cup (80ml) rice wine vinegar

Method

STEP 1

Place chopped mango, miso paste, mirin seasoning and 1 tsp oil in a blender. Blend until smooth. Place ½ cup (125ml) of the miso mixture in a bowl with the prawns. Toss to combine. Cover and place in the fridge for 30 mins to develop the flavours. Reserve the remaining miso mixture.

STEP 2

Meanwhile, cook the noodles following packet directions. Refresh under cold water. Drain well.

STEP 3

Heat 1/2 tsp oil in a non-stick frying pan over medium-high heat. Add half the prawn mixture and stir-fry for 4 mins or until cooked through. Repeat with remaining oil and prawn mixture.

STEP 4

Place the noodles, cucumber, mango wedges, spring onion and chilli on a serving platter. Combine reserved miso mixture and vinegar in a separate bowl. Season. Pour half the dressing over the noodles and gently toss. Top with the prawns and remaining dressing to serve.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.