140g cooked prawns in chilli, lime and coriander (we used Waitrose)
2 tsp reduced-salt soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
zest and juice 1 lime
Soak the noodles in boiling water
following the pack instructions. Drain
and run under cold water until cool, then
drain well again. Mix the noodles with
the carrots, spring onions, coriander,
mint and prawns.
In a small bowl, whisk the remaining
ingredients together, pour over the
noodle salad and toss well to coat.
Store in containers until ready to eat.