Thai noodle salad
serves 4
ingredients
250g/9oz thin instant noodles
450g/1lb cooked large prawns,
peeled, deveined and halved
lengthways
5 spring onions, sliced
2 tablespoons chopped fresh
coriander leaves
1 red pepper, chopped
100g/4oz mangetout, sliced
For the dressing
2 tablespoons grated fresh
root ginger
2 tablespoons light soy sauce
2 tablespoons sesame oil
75ml/3fl oz red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves (crushed)
75ml/3fl oz kecap manis
• To make the dressing, put the ingredients in a large bowl, and whisk
together with a fork.
• Cook the noodles in a large pan of boiling water for 2 minutes, then
drain well. Add to the dressing and mix well. Leave to cool.
• Add the prawns and remaining ingredients to the noodles, and toss
through gently. Serve at room temperature.
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