Remember yesterday’s post about my epic grocery shop? Well today I thought I’d use some of the lovely ‘random’ ingredients I’d brought home to make a light and breezy crayfish noodle salad.
This was one of the meals I’d envisaged making when I was wandering the aisles, because crayfish and mango salad seems to be ubiquitous on the ready-made salad shelves in any supermarket (M&S does one, Waitrose does one and I believe Sainsburys does as well). And they are always disappointing. Lacking in flavour, limp crayfish and either undercooked or overcooked noodles.
I thought I would give it a kick with a dressing made from some lovely Trucklemans chilli jam, soy sauce and the tiniest splash of rice wine vinegar (which found its way into my trolley yesterday morning). Such a simple and quick meal to make, and so much tastier than the ready-made version! I have to admit I did use a few cheats here, with ready prepared mango (which I diced into finer pieces), ready cooked noodles and of course cooked crayfish tails. However you still get the fresh flavour coming through, and I was happy with the result.
Crayfish and mango noodle salad with sweet chilli dressing
150g crayfish tails
150g diced mango
300g cooked rice noodles
2 tsp chilli jam
2 tsp soy sauce
Splash Chinese rice wine vinegar
Combine the chilli jam, soy sauce and rice wine vinegar in a bowl.
In a wok heat rapeseed oil, add cooked noodles and stirfry quickly over a high heat. Add crayfish, mango and chilli-soy dressing and toss thoroughly until heated through. Add a little water if the noodles are sticking.
Serve hot or cold as a salad, adding fresh coriander as a garnish if needed. Chopsticks optional!