VIETNAMESE PRAWN & MINT NOODLES SALAD WITH MANGO & LIME DRESSING

Serves 4

Ingredients:
2 tsp Goldfish Brand Chinese Curry Sauce
1 mango, ripe but firm
Small bunch of mint
Small bunch of coriander
Small bunch of Thai basil
1 red chilli
1 lime
100g folded rice noodles
60ml sunflower oil
1 tsp honey
200g prawns, cooked and peeled
50g roasted peanuts

Method:
1.     Begin by peeling the mango and removing the stone. Cut half into thick matchstick-size pieces and reserve the other half for the dressing. Finely chop the herbs, including the coriander stalks and thinly slice the chilli, keeping the seeds in if you like some heat. Squeeze the juice from half the lime and roughly chop the peanuts.

2.     Place the noodles in a bowl and cover with boiling hot water. Leave to soak for 8-10 minutes until cooked, then drain and put to one side.

3.     Use a food processor to blend the uncut half mango with the Goldfish Brand Chinese Curry Sauce, honey, lime juice and sunflower oil until smooth.

4.     Toss the noodles with the chilli, herbs, mango match sticks, prawns and peanuts. Cut the remaining lime into wedges. Then drizzle the dressing over the salad, and serve with the lime wedge on the side.