|700 g||prawns — cooked and peeled|
|2 tsp||fresh ginger — finely grated|
|2 tsp||fish sauce|
|100 g||rice noodles|
|50 ml||fish sauce|
|1||chilli — deseeded and finely sliced|
|2||garlic cloves — crushed or finely grated|
|50 ml||rice vinegar|
|15 g||Herbalife Protein Drink Mix|
|12 g||Herbalife Formula 3 Personalised Protein Powder|
|100 g||mangetout — cut in ½ at an angle|
|100 g||spring onions — sliced|
|1||mango — cut in to cubes of about 1 cm|
|75 g||cashew nuts — chopped|
|2 tbsp||fresh coriander — chopped|
Quickly rinse the prawns under cold water and lay them on kitchen paper to dry.
In a bowl, toss together the prawns with the ginger and fish sauce and set aside.
Place the rice noodles in a bowl and cover with boiling water, soak for 5 minutes or until tender and drain the noodles.
Next, make the dressing by mixing the fish sauce with the water, rice vinegar, chilli and garlic. Stir in the F3 PPP and PDM until well-mixed.
Arrange the drained noodles on a large serving plate. Place a wok on a high heat and allow to heat up, add some oil and, when smoking, add the prawns.
Stir-fry for about 2 minutes. Add the mangetout and the sliced spring onions and cook for 1 more minute, then transfer to the plate on top of the noodles.
Sprinkle over the mango, cashew nuts, coriander leaves and dressing.