The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chilli & Mango Tiger Prawn Noodle Salad with Avo
This noodle salad has everything you want in a summer dish. Brown rice noodles tossed in a zingy sesame, lime and chilli dressing. Juicy chunks of sweet mango. Creamy avo. Crunchy cooling cucumber. And to top it off? Sustainably caught jumbo tiger prawns sprinkled with nutty sesame seeds.
Prep in 10
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 1 mango
- 1 little gem lettuce
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 2 avocado
- 1 chilli
- 4cm fresh ginger
- 400g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 handful of fresh coriander
- 2 garlic clove
- 1 cucumber
Nutritional Information
Calories: 512
Protein: 25g
Carbs: 48g
Fat: 24g
Chilli & Mango Tiger Prawn Noodle Salad with Avo
This noodle salad has everything you want in a summer dish. Brown rice noodles tossed in a zingy sesame, lime and chilli dressing. Juicy chunks of sweet mango. Creamy avo. Crunchy cooling cucumber. And to top it off? Sustainably caught jumbo tiger prawns sprinkled with nutty sesame seeds.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Dice the cucumber into 2cm cubes. Thinly slice the avocado and mango. Finely chop or grate the ginger and garlic. Trim and roughly slice the lettuce. Finely dice the chilli (remove the seeds for less heat). Zest and halve the lime. Roughly chop the coriander.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Make the dressing; in a small bowl, mix together the ginger, diced chilli (to taste), tamari, garlic and 2 tsp oil.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the prawns and cook for 6-8 mins, until pink and cooked through. Add half the dressing to the pan in the final minute of cooking. Remove from the heat and sprinkle over half the sesame seeds. Season lightly with sea salt.
- Place the cooked noodles in a large bowl with the remaining dressing, zest and the juice from half the lime (to taste). Add the cucumber, lettuce, mango and coriander and toss together. Season to taste with sea salt and black pepper.
- Serve in bowls with the prawns on top. Garnish with the avocado and remaining sesame seeds. Squeeze over the remaining lime juice (to taste).
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.