Warm Noodle Salad
1 tbsp olive oil
2 tsp grated fresh root ginger
1 garlic clove, crushed
6 baby corns, finely sliced
300g/11oz straight-to-wok rice noodles
1 cucumber, peeled into ribbons
1 carrot, peeled into ribbons
2 tbsp soy sauce
300g/11oz cooked peeled prawns (shrimp)
salt and ground black pepper
1 bunch of fresh chives, snipped
sweet chilli sauce to serve
1 Heat the oil in a wok or deep frying pan. Add the ginger and garlic and stir-fry for 1 minute.
2 Stir in the baby corns and rice noodles and cook, stir-fry for 3 minutes or until the noodles are tender.
3 Add the cucumber, carrot, soy sauce and prawns to the wok. Stir well and heat through. Season to taste with salt and pepper. Remove from the heat and stir in the chives.
4 Divide the warm noodle salad among four serving plates and serve with sweet chilli sauce.