Guest chef

Tamsin Burnett-Hall

Managing Food Editor on the magazine, Tamsin has also written several cookery books for WeightWatchers. Advocating a balanced approach to eating, she specialises in creating practical homely food that’s packed with flavour.

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Satay noodle lettuce wraps with prawns and mango

  • Serves 2
  • Total time 20 mins
0.0/5 rating (0 votes)
Satay noodle lettuce wraps with prawns and mango
Satay noodle lettuce wraps with prawns and mango

step by step

  • 1Boil the kettle. Tip the egg noodles into a colander in the sink and rinse with the boiling water. Refresh briefly with cold water, shake dry and tip into a large bowl.
  • 2Mix the peanut butter, chilli sauce and lime juice together in a small bowl and loosen the dressing with 2 tablespoons boiled water to give a pouring consistency. Reserve about 2 tablespoons of the satay dressing to serve, then mix the rest with the noodles, carrot and spring onions, tossing to coat thoroughly.
  • A simple satay-style dressing brings together the exotic flavours in these lettuce wraps.
  • 3Divide the noodles between the lettuce leaves, then top with the mango, prawns and chopped peanuts. Wrap the lettuce leaves around the filling to eat, and serve with the rest of the satay dressing for dipping.
  • Recipe photograph by Chelsea Bloxsome

You will need

  • ½ x 410g pack fresh egg noodles
  • 3 tbsp peanut butter (smooth or crunchy)
  • 1 tbsp sweet chilli sauce
  • juice of ½ lime
  • 1 large carrot, peeled and cut into thin strips
  • 2 spring onions, cut into matchsticks
  • 6 large soft leaves from a round lettuce
  • ½ mango, peeled and sliced
  • 150g cooked peeled prawns
  • 25g salted peanuts, chopped

+ Nutritional Information