Crunchy noodle salad Recipe

Ingredients

• 100g rice noodles
• 100g sugar snap peas, shredded
• 2 carrots, coarsely grated
• 100g baby spinach
• 85g peeled, cooked prawns, defrosted if frozen
• 1 red chilli, deseeded and finely chopped
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 1 tsp fish sauce
• 1 tbsp roughly chopped mint

Instructions

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.