Prawn & mango noodle salad
A Vietnamese lunch for the galley that copes with rough seas, about 20 min hands-on.
- Lunch
- Vietnamese
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rice noodles240 g (60 g)
- Frozen prawns (raw)400 g (100 g)
- Mango320 g (≈ 1.5 mangos) (80 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Coriander / cilantro20 g (5 g)
- Soy sauce32 g (8 g)
- Fresh chili12 g (3 g)
Method
- Cook noodles; rinse cold.
- Poach prawns 2–3 minutes until pink; cool.
- Toss with mango, cucumber, herbs, lime, soy and chilli.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab), Gluten, Soy — always check the labels of what you buy.
Per serving
- kcal
- 368
- protein
- 26 g
- fat
- 1 g
- carbs
- 64 g
- sugar
- 12 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes