Crayfish & Mango Salad


  • 200g frozen shelled soya beans
  • Juice 4 limes, plus extra wedges to serve
  • 4 tsp toasted sesame oil
  • 3 tbsp sweet and spicy chilli sauce
  • 400g cooked and ready to eat egg noodles
  • 300g cooked crayfish tails
  • 200g ripe mango, peeled and diced
  • 200g cucumber, sliced
  • 200g radishes, finely sliced
  • Handful mixed fresh herbs, finely chopped (mint and coriander are good choices)



  • Put the soya beans in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse under cold water, then set aside.
  • For the dressing, mix the lime juice, sesame oil and chilli sauce in a large salad bowl until smooth.
  • Add the soya beans, egg noodles, crayfish tails, mango, cucumber, radishes, and herbs to the salad bowl, toss well and season to taste with salt and pepper. Serve straightaway.