Prawn noodles with sweet chilli, ginger & carrot
A colourful and delicious dish. Snip the noodles with scissors once cooked to break them up – this makes them easier to portion out and then eat with a fork.
Egg Noodles, dry
1 medium, peeled and very thinly sliced or grated
½ medium, deseeded and very thinly sliced
2 medium, thinly sliced
King Prawns, Cooked
10 individual, toasted
Sweet Chilli Sauce
1 medium, plus wedges to serve
1 teaspoon(s), peeled and grated
- Make the dressing. Mix all the ingredients - chilli sauce, soy sauce, sesame oil, lime juice and ginger in a large bowl.
- Boil the noodles in water for 5 minutes, cool under running water, then add to the dressing.
- Add the vegetables and prawns, then stir to combine.
- Top with the cashews and serve with lime wedges.