I’ll be honest – this recipe was a totally happy accident. I was planning on making another dish but discovered that I’d inadvertently eaten half the ingredients I’d bought to make it in another dish a couple of nights before (oops). But I’m not complaining in the slightest, as otherwise I’d never have got to enjoy this meal or be sharing it with you all now.
Usually when I have noodles I prefer them hot, in a stir fry and the like – so when my boyfriend suggested having them chilled with this dish, I was somewhat reluctant. Turns out he knew best as they worked far better with the fresh, zingy topping than I think they would have had they been kept heated. I love putting prawns and mango together as I think the two flavours complement each other so well, and the thin cucumber slithers paired with the crunchy carrot batons really add a great texture combination, too. So all in all, the whole dish came together really well – plus it only took 10 minutes to create from start to finish, making it the ideal meal if you’re in a hurry or just want something quick to rustle up after work in the week. Want to have a go? Here’s what you’ll need to do…
100g rice noodles
Half a cucumber
100g cooked and ready to eat prawns (defrosted if necessary)
150g mango, cut into chunks
1 tbsp chopped cashew pieces
2 tsp sesame seeds
1 lime, quartered
1 tbsp gluten free soy sauce
1 tsp mirin
1. Cook the rice noodles according to the packet instructions. Drain, then set aside to chill in a bowl of cold water.
2. Use a peeler to slice thin slithers of cucumber, rotating and working round until you reach the pips in the centre. Peel the carrot and cut into thin batons.
3. In a large bowl, add in the cucumber slices, carrot batons, prawns, mango chunks, cashew pieces and sesame seeds; mix together so they’re well combined.
4. Take two of the lime quarters and squeeze the juice into a separate small bowl, then add in the gf soy sauce and mirin and stir well. Pour this mix over the toppings in the larger bowl and stir, so the ingredients are evenly covered.
5. Drain the rice noodles, then divide equally between two plates. Halve the prawn topping mix and place on top of the noodles. Garnish each with a lime quarter and black pepper, to taste.