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Place chopped mango, miso paste, mirin seasoning and 1 tsp oil in a blender. Blend until smooth. Place ½ cup (125ml) of the miso mixture in a bowl with the prawns. Toss to combine. Cover and place in the fridge for 30 mins to develop the flavours. Reserve the remaining miso mixture.
Meanwhile, cook the noodles following packet directions. Refresh under cold water. Drain well.
Heat 1/2 tsp oil in a non-stick frying pan over medium-high heat. Add half the prawn mixture and stir-fry for 4 mins or until cooked through. Repeat with remaining oil and prawn mixture.
Place the noodles, cucumber, mango wedges, spring onion and chilli on a serving platter. Combine reserved miso mixture and vinegar in a separate bowl. Season. Pour half the dressing over the noodles and gently toss. Top with the prawns and remaining dressing to serve.