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Serving size is also a important element of your diet. You should compare the exact sum of the food that you commonly eat into the serving size recorded on the label. Eating big servings or parts may result in excess fat gain.

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Excellent method not to waste a single component. This really is actually really a fantastic Prawn, mango and rice noodle salad and one of my favorites. If you are worried regarding the nutrient value of some of these dishes, then don't be. However it may be low in calories, if you are not receiving much nutrient value from itwon't maintain you, and you're going to only wind up hungry again and eating more calories than you would have. Nutrition facts labels tell you exactly what's from the foods you eat. It helps you determine if you are in possession of a healthy and balanced diet. Every recipe we share needs to get an ingredient label. Some recipes provide nutritional actuality info. The component tag lists the number in the field below. They're recorded for every serving as a percentage of the everyday value.

How to make Prawn, mango and rice noodle salad

Yield = 8
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 200g dried rice-stick (pad Thai) noodles
  • 1 medium red capsicum, thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 50g snowpea sprouts, trimmed
  • 1 large mango, thinly sliced crossways
  • 200g small cooked peeled prawns
  • 1/4 cup chopped fresh coriander leaves

Sweet chilli dressing

  • 2 tablespoons peanut oil
  • 1/4 cup lime juice
  • 2 tablespoons Trident sweet chilli sauce

Method

  • Step 1 Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until just tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Return to bowl.
  • Step 2 Make dressing Place oil, juice and sauce in a screw-top jar. Shake to combine.
  • Step 3 Add capsicum, onion, sprouts, mango, prawns and coriander to noodles. Drizzle with dressing. Toss to combine. Serve.