Warm prawn noodle salad
Dry rice noodles
Sugar snap peas
200 g, trimmed
600 g, peeled, tails intact
2 bunch(es), cut into 3cm lengths
2 tsp, finely grated
2 individual, thinly sliced
1 tbs, toasted
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add sugar snap peas for the last 2 minutes of cooking. Drain.
- Meanwhile, preheat a chargrill or barbecue over high heat. Cook prawns and asparagus, turning, for 3–4 minutes or until prawns change colour and are just cooked through and asparagus is tender.
- Combine juice, fish sauce, ginger and sugar in a large bowl. Add noodles, sugar snap peas, prawns, asparagus, shallots, coriander and mint and toss gently to combine. Serve salad sprinkled with sesame seeds.