Prawn Mango Noodle Salad: A Refreshing Summer Delight for Your Table

Prawn Mango Noodle Salad is a delightful dish that perfectly balances the sweetness of ripe mangoes with the savory flavor of succulent prawns, all tossed together with vibrant noodles. This refreshing salad is not just a feast for the eyes but also a celebration of flavors that transport you to tropical shores. Originating from Southeast Asia, this dish embodies the region’s love for fresh ingredients and bold tastes, making it a popular choice for summer gatherings and picnics.

People adore Prawn Mango Noodle Salad for its incredible taste and texture; the crunch of fresh vegetables complements the tender prawns and soft noodles, creating a symphony of sensations in every bite. Additionally, it’s a convenient dish that can be prepared in advance, making it perfect for busy weeknights or entertaining guests. Join me as we explore this vibrant recipe that is sure to become a favorite in your culinary repertoire!

Ingredients:

• 200g rice noodles
• 300g cooked prawns, peeled and deveined
• 1 ripe mango, peeled and diced
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 carrot, grated
• 2 spring onions, chopped
• 1 handful of fresh cilantro, chopped
• 1 handful of fresh mint leaves, chopped
• 1 red chili, finely chopped (optional, for heat)
• Juice of 2 limes
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Preparing the Noodles

1. Start by boiling a large pot of water. Once it reaches a rolling boil, add the rice noodles. Cook according to the package instructions, usually around 4-6 minutes, until they are tender but still have a slight bite (al dente). 2. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also helps to remove excess starch, preventing them from sticking together. 3. After rinsing, set the noodles aside in a large mixing bowl. I like to drizzle a little sesame oil over them at this stage to add flavor and keep them from sticking.

Preparing the Dressing

4. In a small bowl, combine the lime juice, fish sauce, soy sauce, honey (or maple syrup), and sesame oil. Whisk everything together until well combined. 5. Taste the dressing and adjust it according to your preference. If you like it sweeter, add a bit more honey; if you prefer it tangier, squeeze in more lime juice. If you enjoy a bit of heat, this is the time to add the finely chopped red chili.

Assembling the Salad

6. In the bowl with the noodles, add the cooked prawns, diced mango, sliced red bell pepper, julienned cucumber, grated carrot, and chopped spring onions. 7. Pour the dressing over the noodle mixture. Using tongs or two forks, gently toss everything together until the noodles and vegetables are well coated with the dressing. Be careful not to break the noodles too much; we want them to stay long and beautiful! 8. Once everything is mixed, add the chopped cilantro and mint leaves. Toss again gently to incorporate the herbs, which will add a fresh and vibrant flavor to the salad.

Final Touches

9. Taste the salad and season with salt and pepper as needed. Remember that the fish sauce is already salty, so go easy on the salt. 10. If you want to add a bit of crunch, sprinkle some sesame seeds on top just before serving. They not only add texture but also a lovely nutty flavor.

Serving the Salad

11. Transfer the prawn mango noodle salad to a large serving platter or individual bowls. I love to serve it chilled, so if you have time, let it sit in the fridge for about 30 minutes before serving. This allows the flavors to meld beautifully. 12. Garnish with additional fresh herbs or lime wedges if desired. This salad is perfect for a light lunch, a refreshing dinner, or even as a side dish at a barbecue.

Storage Tips

13. If you have leftovers, store them in an airtight container in the fridge. The salad is best enjoyed within 1-2 days. The noodles may absorb some of the dressing, so you might want to add a splash of lime juice or a drizzle of sesame oil before serving leftovers to freshen it up. 14. Avoid freezing the salad, as the texture of the noodles and fresh vegetables will not hold up well once thawed.

Variations and Additions

15. Feel free to customize this salad based on your preferences or what you have on hand. You can add other proteins like grilled chicken or tofu for a vegetarian option. 16. For extra crunch, consider adding chopped peanuts or cashews. They pair wonderfully with the flavors in this salad. 17. If you’re not a fan of mango, you can substitute it with pineapple or even diced avocado for a creamy texture. 18. For a bit of extra flavor, consider

Conclusion:

In summary, this Prawn Mango Noodle Salad is an absolute must-try for anyone looking to elevate their meal game with a burst of fresh flavors and vibrant colors. The combination of succulent prawns, sweet mango, and crunchy vegetables tossed in a zesty dressing creates a dish that is not only delicious but also visually appealing. It’s perfect for a light lunch, a refreshing dinner, or even as a show-stopping side dish at your next gathering. For serving suggestions, consider pairing this salad with a side of crispy spring rolls or a chilled glass of white wine to enhance the tropical vibes. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite proteins, such as grilled chicken or tofu, or swapping out the noodles for a gluten-free option like zucchini noodles. The possibilities are endless! I encourage you to give this Prawn Mango Noodle Salad a try and experience the delightful flavors for yourself. Don’t forget to share your experience and any variations you come up with! I’d love to hear how you made this dish your own. Happy cooking! Print