Crunchy prawn noodle salad

• rice noodle↗100g g
• sugar snap pea↗100g g

  shredded

• carrots↗2

  coarsely grated

• baby spinach↗100g g
• peeled, cooked prawn85g g

  defrosted if frozen

• 1 red chilli↗

  deseeded and finely chopped

• rice vinegar↗3 tbsp tbsp
• caster sugar↗1 tsp tsp
• fish sauce↗1 tsp tsp
• roughly chopped mint1 tbsp tbsp

Step-by-step instructions

1. 1

   Pour boiling water over the noodles to cover, leave for 4 mins, then cool under cold running water. Drain well. Mix the sugar snaps, carrots, spinach, noodles and prawns in a shallow bowl. Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together. Serve straight away.