Prawn Noodle Salad with Spicy Peanut Dressing

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


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 

  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.