Mango & harissa summer prawn noodle bowls

20 mins
2 serves
Mango & harissa summer prawn noodle bowls

Mango & harissa summer prawn noodle bowls

20 mins
2 serves
Mango & harissa summer prawn noodle bowls

Ingredients

200g large king prawns

3 tbsp Onken Mango, Papaya & Passionfruit yogurt

Tsp red harissa paste

Pinch of turmeric and paprika

2 servings flat rice noodles

1 large carrot

150g mange tout

Coconut oil for cooking

Pomegranate seeds, coriander, sesame seeds & fresh mango to garnish

Extra Sauce:

2 tbsp Onken Mango, Papaya & Passionfruit yogurt

1/2 tsp miso paste

Squeeze of fresh lemon juice

Tsp red harissa paste

 

Method

To make the marinade, combine the yogurt, harissa paste and spices, then mix well.

Add this to the prawns and set aside for 5 minutes.

Cook the noodles according to instructions, then drain and rinse in cold water.

Heat a little coconut oil in frying pan over medium heat and add in the prawns. Sauté these until completely cooked through. You could add some extra chilli flakes here if you’d like some added heat.

Meanwhile, shred the carrot with julienne peeler and thinly slice the mange tout.

For the extra sauce, combine all of the ingredients and mix well.

To assemble the bowls, layer the noodles, veggies and garnish with some fresh pomegranate seeds, coriander, sesame seeds and sliced mango.

Add the extra dressing on the side and enjoy!

 

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