The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy prawn & ginger mango noodles
Mango and prawns are a match made in heaven – especially when they’re given a kick from chilli, garlic and ginger, and tossed together with crunchy red cabbage, oodles of noodles and stir-fried spring onions, mangetout and pepper. This dish looks pretty as a picture, too.
SWK: Source of fibre
SWK: High protein
Plants 7
quick cook
Serving size
Ingredients
- 4cm fresh ginger
- 4 spring onion
- 2 garlic clove
- 150g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 handful of fresh coriander
- 1 mango
- 1 chilli
- 1 pepper
- 200g prawns (Crustaceans)
- 80g mangetout
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 red cabbage (use half)
Nutritional Information
Calories: 468
Protein: 29g
Carbs: 79g
Fat: 4.4g
Ingredients
- 8 spring onion
- 2 pepper
- 2 x chilli
- 4 garlic clove
- 8cm fresh ginger
- 1 mango
- 300g brown rice noodles (Brown Rice Flour, Water)
- 400g prawns (Crustaceans)
- 160g mangetout
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 red cabbage
- 1 handful of fresh coriander
Nutritional Information
Calories: 441
Protein: 29g
Carbs: 73g
Fat: 4.1g
Speedy prawn & ginger mango noodles
Mango and prawns are a match made in heaven – especially when they’re given a kick from chilli, garlic and ginger, and tossed together with crunchy red cabbage, oodles of noodles and stir-fried spring onions, mangetout and pepper. This dish looks pretty as a picture, too.
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Shellfish
Allergens: Soya, Crustaceans, Celery
Cooking Instructions
Prep & fry
- Slice the spring onions into 2cm pieces. Deseed and thinly slice the peppers, and finely dice the chillies (deseed for less heat). Peel and finely grate the ginger, and peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Cook the spring onions and peppers for 3-4 mins.
Turn up the flavour!
- Add half the diced chillies (to taste), the ginger and garlic to the pan and cook for 1 min.
- Tip in the prawns and mangetout and sprinkle in the tamari. Cook for 3-4 mins, until the prawns are pink.
- Crumble in the stock, pour in 100ml water (150ml for 4 portions) and stir well, then simmer for 1 min.
Boil the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Bring everything together
- Meanwhile, core and trim the cabbage, then thinly slice half (all of it for 4 portions) saving any leftover cabbage for another dish. Finely chop the coriander. Stone the mango and dice the flesh into 1cm cubes.
- In a mixing bow, combine the cabbage and coriander with the veg, prawns and noodles. Mix well.
- To serve, top with the mango and the remaining chillies (to taste).