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100g dried vermicelli rice noodles
2 tbsp lime juice
1 tbsp maple syrup
1½ tbsp fish sauce
1 red chilli, deseeded and finely chopped
150g Essential White Cabbage, shredded
2 Essential Carrots, peeled and shredded
2 Essential Salad Onions, finely chopped
100g Essential Cucumber, halved and sliced
150g pack Essential Cooked King Prawns
100g Waitrose Mango chunks, chopped
Cooks' Ingredients Crispy Fried Onions (optional)
Put the rice noodles in a large mixing bowl and cover with
just-boiled water; cover and set aside to soak for 8 minutes.
Meanwhile, mix the lime juice, fish sauce, maple syrup and
chilli to make a dressing.
Drain the noodles in a sieve and rinse under the cold tap
to stop them sticking. Shake off the excess water then
return to the mixing bowl. Add the cabbage, carrots, salad
onions, cucumber, prawns and mango.
Toss everything together and divide between plates.
Scatter with the crispy fried onions and serve.
Waste Not: Mango. For a refreshing smoothie, whizz up the leftover mango in a blender with some yogurt, a squeeze of lime juice and honey to taste.
And to drink...
Turn a delicious lunch into a really special occasion with Waitrose Rosé Champagne (37.5cl), a half bottle of top-notch pink fizz.
Typical values per serving when made using specific products in recipe
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