Name: Asian-style prawn and noodle salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 200 g noodles rice; 1 red pepper sliced; 1/2 cup sugar snap peas halved diagonally; 200 g prawns shelled; fresh basil to serve; 1 tsp sesame oil; 2 tsp soy sauce; 1/2 tsp fresh chillies chopped; 2 tsp sweet chilli sauce; 2 tsp honey; 1 tsp fresh ginger grated; limes juice only

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Ingredients (12)

200 g	noodles — rice
1	red pepper — sliced
1/2 cup	sugar snap peas — halved diagonally
200 g	prawns — shelled
	fresh basil — to serve

for the dressing:

1 tsp	sesame oil
2 tsp	soy sauce
1/2 tsp	fresh chillies — chopped
2 tsp	sweet chilli sauce
2 tsp	honey
1 tsp	fresh ginger — grated
	limes — juice only

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Method:

Preheat your oven to the grill setting. On the stove-top, cook your noodles according to packet instructions, adding in the red pepper and snap peas for the last 2 minutes. Drain and set aside.

In a shallow oven-proof dish, add the prawns and coat with 2/3 of the sauce. Place under the grill for approximately 5-7 minutes, tossing half way through,until the prawns are a rosy pink colour and cooked through.

Plate up your noodles, red pepper, snap peas and prawns and drizzle over the remaining dressing as well as any juices from the roasting dish. Serve with a few leaves of fresh basil and an extra squeeze of lime juice if you like.

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Reprinted with permission of Sarah Graham. To see
more recipes, click here.