Prawn & pink grapefruit noodle salad

• thin rice noodle↗200g g

  (vermicelli)

• cherry tomatoes↗12

  halved

• fish sauce↗1 tbsp tbsp
• lime juice
• palm sugar↗2 tsp tsp

  or soft brown sugar

• large red chilli↗1

  ½ diced, ½ sliced

• pink grapefruits↗2

  segmented

• ½ cucumber

  peeled, deseeded and thinly sliced

• carrots↗2

  cut into matchsticks

• spring onions↗3

  thinly sliced

• cooked large prawn↗400g g
• large handful mint↗

  leaves picked

• large handful coriander

  leaves picked

Step-by-step instructions

1. 1

   Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.

2. 2

   In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).

3. 3

   Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.