Prawn and noodle salad

This prawn and noodle salad is pretty much a reinterpretation of a Vietnamese salad roll. I often make it for lunch, using whatever vegetables and fresh herbs I have on hand.

I generally soak dried cellophane noodles to make this dish, but ready-to-eat thin rice noodles also work well.

Prawn and noodle salad
(serves 2)

• 1 cup cooked fine noodles
• 250g cooked jumbo prawns
• 1/4 cucumber, thinly sliced
• 1 green onion, thinly sliced
• 1 small red chilli, seeded and minced (or to taste)
• a few handfuls salad leaves
• a handful of fresh herbs, such as coriander, dill, or mint
• optional vegetables include:
  1 carrot, peeled and julienned
  a handful of mange tout, shredded lengthwise
  a handful of fresh beansprouts
• juice of a lime
• 1 tsp brown sugar
• 1/2 tsp fish sauce
• chopped peanuts to garnish, optional

1. If you’re using dried noodles, soften them according to packet instructions and drain well.
2. In a serving bowl, combine the noodles, prawns, cucumber, green onion, chilli, salad leaves, herbs and any other vegetables you’re using. Toss to combine.
3. In a small bowl, whisk together the lime juice, sugar and fish sauce until the sugar is dissolved. Pour over the salad and toss to coat.
4. Garnish with chopped peanuts and serve.

Tags: Asian food, chillies, dairy-free, dill, gluten-free, prawns, vermicelli, Vietnamese food