Crayfish and mango salad

Name: Crayfish and mango salad
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 200g frozen shelled soya beans; Juice 4 limes, plus extra wedges to serve; 4 tsp toasted sesame oil; 3 tbsp sweet and spicy chilli sauce (we used Lingham’s); 400g cooked and ready to eat egg noodles; 300g cooked crayfish tails; 200g ripe mango, peeled and diced; 200g cucumber, sliced; 200g radishes, finely sliced; Handful mixed fresh herbs, finely chopped (we like mint and coriander)

Easy
August 2017

Easy
August 2017

Test kitchen approved

Serves 4
Hands-on time 20 min

This fresh and light salad is the perfect summer supper. The sweetness of the mango compliments the rest of the ingredients seamlessly.

Dairy-free recipes

Nutrition: per serving

Calories: 393kcals
Fat: 11.2g (1g saturated)
Protein: 24g
Carbohydrates: 46.1g (15g sugars)
Fibre: 6.1g
Salt: 0.6g

Nutrition: per serving

Calories: 393kcals
Fat: 11.2g (1g saturated)
Protein: 24g
Carbohydrates: 46.1g (15g sugars)
Fibre: 6.1g
Salt: 0.6g

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Ingredients

200g frozen shelled soya beans
Juice 4 limes, plus extra wedges to serve
4 tsp toasted sesame oil
3 tbsp sweet and spicy chilli sauce (we used Lingham’s)
400g cooked and ready to eat egg noodles
300g cooked crayfish tails
200g ripe mango, peeled and diced
200g cucumber, sliced
200g radishes, finely sliced
Handful mixed fresh herbs, finely chopped (we like mint and coriander)

Method

Put the soya beans in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse under cold water, then set aside.
For the dressing, mix the lime juice, sesame oil and chilli sauce in a large salad bowl until smooth.
Add the soya beans, egg noodles, crayfish tails, mango, cucumber, radishes and herbs to the salad bowl, toss well and season to taste with salt and pepper. Serve straightaway.