150g pack cooked tiger prawns, halved along their spine
½ cucumber, peeled, deseeded and cut into matchsticks
1 carrot, cut into matchsticks or grated
6 spring onions, shredded
handful coriander and/or mint leaves
1 tbsp roasted peanuts, chopped
To make the dressing, mash the garlic,
chilli and sugar using a pestle and mortar.
Add the lime juice and 3 tbsp water and
stir together. Set aside.
Get the kettle on, put the noodles into
a bowl, then cover with boiling water.
Leave to stand for 10 mins until tender,
then drain and divide between 2 bowls.
3 Mix the prawns and veg together and
divide between the bowls, too. Finish by
topping each salad with the herbs and
peanuts, then pour over the dressing