- Cook the noodles by placing into a bowl and pouring over boiling water, leave to stand for 5 minutes then drain and leave to cool. Meanwhile prepare the vegetables and set aside in a large bowl.
- Pre heat a frying pan then add in the coconut oil, fry the prawns for 2-3 minutes per side, until pink and cooked through.
- Meanwhile whisk together the dressing for the salad. Finally dress the noodles, peppers, carrot, red onion beansprouts, sugar snaps, mango and chilli serve up topped with the hot prawns then garnish with the coriander.
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Recipes from The Groovy Food Company
Makes a perfect light dinner or filling lunch
400g large raw tiger prawns 1 tbs coconut oil 100g dried vermicelli rice noodles 1 red pepper deseeded and sliced 1 green pepper deseeded and sliced 1 red onion sliced thinly 1 large carrot julienned 100g sugar snap peas sliced lengthways 1 slightly under ripe mango peeled and julienned 1 red chilli deseeded and sliced Fresh coriander to garnish Dressing: 1 tbs agave syrup 1 tbs soy sauce 2 tbs cooking oil 1/2 clove garlic crushed Juice 1 lime
Time: 5 mins Serves: 4 Nutrition: n/a