Name: Vietnamese-inspired tomato and prawn noodle salad
Total time: 900 s
Yield: 2
Ingredients: 2 rice vermicelli noodles; 1/2 cucumber; 1 carrot; 100 gram sugar snap peas; 250 gram Piccolo vine tomato; 1 pack chilli and coriander king prawn; 1 handful coriander; 1 handful mint; 2 lime; 1 tablespoon caster sugar; 1 tablespoon sweet chilli dipping sauce; 1 red chilli; 2 teaspoon nam pla fish sauce; 35 gram roasted peanuts; 1 tablespoon crispy onions; 1 teaspoon black sesame seeds

Step 1

Bring a pan of water to the boil. Add the M&S rice vermicelli (2) , cover and remove from the heat. Allow to stand for 4 minutes, drain then rinse in cold water.

Step 2

Chop the cucumber (1/2) into matchsticks. Peel the carrot (1) with a speed peeler to form ribbons, then cut into thin matchsticks. Slice the sugar snap peas (100 g) at an angle and halve the Collection piccolo vine tomatoes (250 g) .

Step 3

Combine the limes (2) , caster sugar (10 g) , M&S sweet chilli dipping sauce (15 g) , red chilli (1) and nam pla fish sauce (10 mL) , then taste, adjusting the seasoning as needed. Toss the noodles, veg, M&S chilli and coriander king prawns (1 pack) , coriander (1 handful) and mint (1 handful) in the dressing.

Step 4

Roughly chop the roasted peanuts (35 g) , then combine with the M&S black sesame seeds (3 g) and M&S crispy onions (5 g) .

Step 5

Serve the salad with the crunchy peanuts and onions on top.

Vietnamese-inspired tomato and prawn noodle salad

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