Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying
Prep:20 mins
Serves 2
For the dressing1 small garlic clove, finely chopped1 small red chilli, deseeded and finely chopped1 tbsp golden caster sugarjuice 2 limes
STEP 1To 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.STEP 2Get 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.
