Sweet-and-sour noodle salad

Use a slightly under-ripe mango – it will be easier to shred.  £1.10 per serving

  • 4
  • 15
  • 3
  • veggie
  • gluten free
  • 150g gluten-free rice noodles
  • 150g sugar snap peas
  • 1 tbsp chilli oil
  • ½ cucumber
  • 150g beansprouts
  • 1 mango, cut into matchsticks
  • 70g bag lamb’s lettuce

For the dressing

  • 100ml pineapple juice
  • 4 tbsp ketchup
  • 2 tbsp cider vinegar
  • 1 tbsp Tamari soy sauce
  • 2 tbsp demerara sugar
  1. Place the noodles in a pan, cover with boiling water and cook for 3 minutes. Add the sugar snap peas and beansprouts after 1 minute. Drain well and toss with the chilli oil. Allow to cool.
  2. Halve the cucumber lengthways, scoop out the seeds and slice thinly. Toss with the mango and lamb’s lettuce.
  3. To make the dressing, whisk together the pineapple juice, ketchup, vinegar, soy sauce and sugar.
  4. Toss the cooled noodles with the mango mixture and drizzle over the dressing.

Each serving contains: Energy 1076kJ 254kcal (13%); Fat 0.6g (1%); Saturates Trace (<1%); Sugars 23.9g (27%); Salt 1.3g (22%) of your Reference Intake. Carbohydrates per serving: 54.5g