150g pack cooked tiger prawns, halved along their spine
½ cucumber, peeled, deseeded and cut into matchsticks
1 carrot, cut into matchsticks or grated
6 spring onions, shredded
handful coriander and/or mint leaves
1 tbsp roasted peanuts, chopped
To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.