Noodle Recipes: Vietnam prawn noodles with sauce

Serves 4

     200g rice vermicelli noodles

     1 large carrot, cut into thin matchsticks

     1 telegraph cucumber, seeds removed, cut into thin matchsticks

     1 long red chilli, seeds removed, cut into thin matchsticks

     300g peeled cooked prawns (tails intact), deveined

     1 cup (75g) bean sprouts

     1/4 cup each of mint, coriander and Thai basil leaves  

     2 tbs brown sugar

     2 tbs fish sauce

     1/3 cup (80ml) lime juice

     1 long red chilli, seeds removed, finely chopped

     1 garlic clove, finely chopped

In a bowl, stir in the sugar, fish sauce, and lime juice until sugar dissolve , then stir in chilli and garlic. Set aside until needed.

Cook rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles.

Pour the dressing on bowl, toss well to combine, then ready to serve.

Nutrition information per serving: