Mango noodle salad in banana and peanut dressing
- Total time
- 35 minutes
- Preparation time
- 20 minutes
Directions
Clean, wash and chop the spring onions. Peel and finely grate the ginger. Peel and finely chop the garlic. Sauté half of the garlic in sesame oil. Peel the bananas, cut into small pieces and puree with 4 tbsp lime juice, ginger and chili. Mix the banana puree with peanut butter, vegetable stock and garlic. Flavour with salt and pepper.
Deseed and peel the mangoes and cut the flesh into slices or cubes. Pour boiling water over the udon noodles, leave to stand for 3 minutes, drain and mix with the dressing.
Optional: Sauté the prawns in 2 tbsp of oil with the remaining garlic, drizzle with the remaining lime juice and leave to cook for approx. 3 minutes. Season with salt and pepper.
Serve the noodles with the mangoes, spring onions, herbs and prawns in bowls and sprinkle with chopped peanuts.
Ingredients
1 bunch spring onions
30 g ginger
3 garlic cloves
3 tbsp sesame oil
2 Dole bananas
6 tbsp lime juice
1-2 chili peppers
3 tbsp peanut butter
100 ml vegetable stock
salt
pepper
1-2 mangoes
600-800 g udon noodles (cooked)
16-20 prawns (optional)
2 tbsp oil
½ bunch coriander each
Thai basil and mint
50 g roasted peanuts
16-20 prawns (optional)
2 tbsp oil
½ bunch coriander
thai basil and mint
50 g roasted peanuts