So, you know the way Americans call the boss The Big Cheese? (or is that just in the movies..?) Well, in Asia they call them The Big Noodle. Maybe you had to be there, but this really made me giggle when I first heard. Mind you, that was in my travelling days when I had nothing more to do only giggle at such silly things. Would I giggle if told now in this so called 'real world'? Hmm....Oh well, it still puts a smile on my face and brings me back to those happy and carefree days daze.
ASIAN RICE NOODLE SALAD WITH PRAWNS & MANGO
I love nothing more than this quick and easy noodle salad for a tasty and healthy lunch or light supper. Swap the prawns for cooked chicken strips or for a vegetarian version, something like toasted cashews or tofu. Don’t toss everything together until ready to serve to avoid things becoming soggy.
175g thin rice noodles
100g mange tout
150g cooked & peeled prawns
1 ripe mango, peeled and sliced
2 spring onions, chopped
handful mint leaves, torn
4 tbsp sunflower oil
2 tbsp light soy sauce
1 tbsp fish sauce
juice of 1 lime
1 garlic clove, crushed
1 tbsp finely grated ginger
1 red chilli, finely chopped
2 tbsp roughly chopped coriander
Place the noodles in a wide shallow dish and pour over enough boiling water to cover. Leave to soak for 15-20 minutes until tender. Drain, rinse in cold water to refresh and drain again.
In the meantime, prepare the dressing in a large bowl. Whisk the sunflower oil, light soy sauce, fish sauce, lime juice, garlic, ginger, chilli and coriander together and set aside.
Blanch the mange tout in a small pan of salted water until just tender. Drain, refresh in cold water and drain again before cutting diagonally in half.