An absolutely delicious quick lunch.
Ingredients
- 1 heaped tablespoon of tahini
- 1 lime, juiced
- 1 red chilli (or as much as you can handle)
- 2 tsp soy sauce
- 1 tbsp sesame oil
- Large pinch of sugar
- 80g sugar snap peas
- 2 bundles of wholemeal noodles
- 1 carrot, julienne
- 1 mango, sliced
- Small handful of coriander, chopped
- Small handful roasted cashew nuts
- 190g cooked prawns
- Salt to season
For the dressing:
- 1 heaped tablespoon of tahini
- 1 lime, juiced
- 1 red chilli (or as much as you can handle)
- 2 tsp soy sauce
- 1 tbsp sesame oil
- Large pinch of sugar
For the salad:
- 80g sugar snap peas
- 2 bundles of wholemeal noodles
- 1 carrot
- 1 mango
- Small handful of coriander, chopped
- Small handful roasted cashew nuts
- 190g cooked prawns
- Salt to season
Make the dressing first by blitzing all the ingredients in a blender.
Next, take a pan of boiling salty water and add the peas and noodles, and cook until the noodles have softened. Julienne a carrot and slice a fresh mango.
Drain your peas and noodles and toss through with some of your dressing. Chuck in the carrots, coriander, nuts, mango and prawns and mix!