Asian Noodle Salad with Prawns

Ingredients for Asian Noodle Salad with Prawns

• 1 6.2125g package rice stick noodles (maifun)

• 70ml fresh lime juice

• 45ml fish sauce (such as nam pla or nuoc nam)

• 4 teaspoons chilli-garlic sauce

• 2 teaspoons sugar

• 450g peeled deveined cooked medium prawns

• 150g thinly sliced Japanese cucumbers or Persian cucumbers

• 1 230g package sugar snap peas, cut crosswise into 1/2-inch pieces (about 300g )

• 1 red pepper, thinly sliced

• 1/2 cup (loosely packed) fresh mint leaves

• 1/2 cup (loosely packed) fresh coriander leaves

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.

Whisk lime juice, fish sauce, chilli-garlic sauce, and sugar in small bowl until sugar dissolves. Place prawns in medium bowl. Add 2 tablespoons dressing; toss to coat.

Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon prawns with dressing over, and drizzle with remaining dressing.

Avvertenza

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