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17 December 2012,22:10 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the egg noodles in a large bowl and pour over enough boiling water to cover.
  • Leave to stand for 10 minutes. Drain the noodles thoroughly and pat dry with kitchen paper (paper towels).
  • Heat the sunflower oil in a large wok or frying pan (skillet) and stir-fry the noodles for 5 minutes, tossing frequently.
  • Remove the wok from the heat and add the sesame oil, sesame seeds and bean sprouts, tossing to mix well.
  • In a separate bowl, mix together the sliced mango, spring onions (scallions), radish and prawns (shrimp).
  • Stir in the light soy sauce and sherry and mix until thoroughly combined.
  • Toss the prawn (shrimp) mixture with the noodles and transfer to a serving dish.
  • Alternatively, arrange the noodles around the edge of a serving plate and pile the prawn (shrimp) mixture into the centre.
  • Serve immediately as this salad is best eaten warm.


  • 500 grams fine egg noodles
  • 5 tablespoons Cooking Oil
  • 2 tablespoons Sesame Oil
  • 2 tablespoons sesame seeds
  • 300 grams bean sprouts
  • 2 ripe mango, sliced
  • 10 spring onions (scallions), sliced
  • 150 grams radish, sliced
  • 500 grams peeled cooked prawns (shrimp)
  • 4 tablespoons light soy sauce
  • 2 tablespoons sherry

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