Prawn Noodle Salad with Spicy Peanut Dressing

This prawn noodle salad is finished with a creamy peanut dressing. Great for lunch time.


Serves 2
4 tbsp FAGE Total 0%
100g wholewheat noodles
125g frozen soya beans
200g cooked peeled king prawns
½ medium mango, cut into thin chips
4 spring onions, thinly sliced on the diagonal
½ cucumber, halved, deseeded and sliced
Small bunch coriander, roughly torn
1 red chilli, finely chopped
Zest of 1 lime, juice of 2 limes
2 tbsp smooth peanut butter
2 tbsp soy sauce
Salad leaves, to serve

Less than 15'
Serves 2
  1. Bring a pan of water to the boil and cook the noodles according to pack instructions. At the end of cooking add the soya beans, and turn off the heat. Leave for 1 minute, then drain and rinse under cold running water. Drain again. Toss with the prawns, mango, spring onions, cucumber and coriander.
  2. In a small bowl whisk together the chilli, lime juice, peanut butter and soy sauce until smooth. Add yoghurt and stir well. Drizzle over the salad and toss before serving with extra salad leaves.