Fresh Asian Noodle Salad

This is adapted from Jamie Oliver’s recipe, but his uses mince as well - I think it’s nicer with just prawns.   Try to use green (uncooked) prawns instead of the pre-cooked ones.  It’s a lovely fresh salad for a summer’s day.

Fresh Asian Noodle Salad

300 g cellophane or vermicelli rice noodles

2 tsp chinese five spice

3 tbsp olive or coconut oil

2 cloves of garlic, grated

2 tbsp fresh ginger, grated

200g peeled fresh green prawns

3 tsp sugar

1 bunch spring onions, finely sliced

3 tbsp fresh lime juice

1 tbsp fish sauce

2 red chillis, finely sliced

1 handful fresh coriander, chopped

1 handful fresh mint, chopped

2 handfuls roasted peanuts

salt and pepper

Put the noodles in a large serving bowl and cover with boiling water.  Soak until soft, then drain and return to the bowl.  Mix the lime juice, fish sauce and sugar together, and stir into the noodles.  

Heat the oil in a wok and gently fry the garlic, ginger and Chinese five spice for a couple of minutes until just soft.  Add the prawns and cook until they are pink and just cooked through.  Add the prawns to the noodles, along with the fresh herbs, spring onion, the chilli and the peanuts, and salt and pepper to taste. Toss well to combine.  Test the seasoning - it needs to be quite zingy with the lime juice.  Serve immediately or cool in the fridge and serve cold.