Crunchy prawn & noodle salad

• rice noodle↗100g 100g
• small carrots↗2 2

  cut into thin matchsticks

• spring onions↗2 2

  thinly sliced

• small handful each coriander↗

  and mint, chopped

• cooked prawn↗140g 140g

  in chilli, lime and coriander (we used Waitrose)

• reduced-salt soy sauce↗2 tsp 2 tsp
• fish sauce↗1 tsp 1 tsp
• light soft brown sugar↗2 tsp 2 tsp
• zest and juice 1 lime

Step-by-step instructions

1. 1

   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.

2. 2

   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.