Spicy Prawn Noodle Salad
450g/1lb egg noodles
2 tbsp Thai fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1 red chilli, diced
1 bunch of spring onions (scallions), finely sliced
½ cucumber, finely diced
340g/12oz cooked peeled prawns (shrimp)
4 tbsp chopped fresh coriander (cilantro)
1 Cook the noodles according to the pack instructions.
2 To make the dressing, whisk the fish sauce, lime juice vinegar, sugar and chilli together in a small bowl.
3 Drain the noodles and, while they are still warm, pour the dressing over them. Toss together, then set aside to cool.
4 Stir the spring onions, beansprouts, cucumber, prawns and coriander into the noodles and divide between four bowls.
5 Serve immediately while warm or cover and chill in the refrigerator for 1 hour before serving.