• 85g Thai rice noodles
  • 50g mange tout
  • 100g tenderstem broccoli
  • ½ pack Taste the Difference cooked jumbo king prawns
  • 3 spring onions, sliced
  • ½ ripe mango, diced (see video)
  • ½ x 28g pack fresh mint, leaves picked and chopped
  • 1½ tablespoons sweet chilli sauce
  • 2 teaspoons reduced-salt soy sauce
  • 1 lime, juice (to taste - may only need ½)


  1. 1

    Cook the noodles according to pack instructions, drain and cool under cold running water.

  2. 2

    Meanwhile, blanch the mangetout and broccoli in boiling water for 3-4 minutes. Drain and cool under cold running water.

  3. 3

    Toss together the noodles, cooked vegetables, prawns, spring onions, mango and mint in a bowl.

  4. 4

    Make a dressing by whisking together the sweet chilli sauce, soy sauce and lime juice - add the juice of half the lime to start, then taste and add more if needed for a tangy flavour.

  5. 5

    Pour the dressing over the salad, toss to combine and serve immediately.

  6. 6

    Cook's tip: If you would like to serve this as a hot dish, do not rinse the noodles or vegetables after cooking and leave warm. You could also easily multiply this dish to feed 2, or to keep for lunch the next day.

Nutritional Details

Each serving provides
  • Energy 1892kj 452kcal 23%
  • Fat 3.1g 4%
  • Saturates 0.8g 4%
  • Sugars 29.7g 33%
  • Salt 6.7g 112%

% of the Reference Intakes

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