This Vietnamese-style dressing is best made just before serving to preserve the vibrant colour of the mint.
Prep:15 mins
Serves 2
100g rice noodle100g sugar snap pea, shredded2 carrots, coarsely grated100g baby spinach85g peeled, cooked prawn, defrosted if frozen
STEP 1Pour 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.
