Crayfish and mango salad recipe | delicious. magazine

Ingredients

• 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 (we used Lingham’s)
• 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 (we like mint and coriander)