Ingredients: 

• 250g large raw prawns
• 250g dried instant egg noodles
• 2 spring onions, sliced
• 1tablespoon fresh coriander, chopped
• 1 red capsicum, diced
• 50g snowpeas, sliced

Dressing:

• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 50ml red wine vinegar
• 1 tablespoon sweet chilli sauce
• 1 garlic clove, crushed and chopped
• 50ml sweet soya sauce

1

Cook the prawns gently for 5 minutes in boiling salted water

Peel the prawns and remove the vein from the back

Cut each prawn in half lengthways.

2

Cook the egg noodles in a large saucepan of boiling seasoned water for 2 minutes or until tender, strain and keep to the side in a large bowl

3

Prepare the spring onions, slice on angle

Red capsicum, remove seeds, slice then dice

Coriander, chop

Snowpeas, slice in half 

4

For the dressing grate the ginger, chop the garlic

Whisk together in a bowl, ginger, soy sauce, sesame oil, red wine vinegar, chilli sauce, garlic and sweet soy sauce

5

Add the dressing, prawns and vegetables to the noodles and toss gently.

Serve chilled