Pineapple and ginger noodle salad

Serves 4

Energy per portion: 350 cals
Fat 4.49g
Saturated fat: 0.05g
Cholesterol 0 mg
Fibre 3.13g

Ingredients:

  • 10oz/275g dried noodles
  • 1/2 pineapple, peeled, cored and sliced into 4 rings
  • 3 tbsp soft light brown sugar
  • 4 tbsp fresh lime juice
  • 4 tbsp coconut milk
  • 4 tbsp soy sauce
  • 4 grated root ginger
  • 2 garlic cloves, finely chopped
  • 1 ripe mango or 2 peaches, finely diced
  • Freshly ground black pepper
  • 2 spring onions, sliced, 2 red chillies, seeded and shredded, plus mint leaves, to garnish

1. Cook the noodles in a large saucepan of boiling water until tender, following the directions on the packet. Drain, then refresh under cold water and drain again.

2. Place the pineapple rings in a flameproof dish, sprinkle with 2 tbsp of the sugar and grill for about 5 mins, or until golden. Cool slightly and cut into small dice.

3. Mix the lime juice, coconut milk and fish sauce in a salad bowl. Add the remaining brown sugar, withthe ginger and grlic, and whisk well. Add the noodles and pineapple.

4. Add the mango or peaches to the bowl, season and toss well. Scatter over the spring onions, chillies and mint leaves before serving.

Tip: If fresh pineapple isn't available, use 4-6 canned pineapple rings in fruit juice. And if you haven't got any fresh garlic, use 2 tsp ready-minced garlic instead. Choose ripe mangoes that have a smooth, unblemished skin and give slightly when you squeeze them gently.

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