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:

Serves 4

     200g (1/2 pkt) rice stick noodles

     2 small or 1 large (about 350g) green (unripe) mangoes

     2 large (about 400g) carrots

     1 red capsicum, halved, deseeded, thinly sliced

     100g bean sprouts

     70g baby spinach leaves, washed, dried

     1/3 cup firmly packed coriander leaves

     300g peeled cooked large prawns

     1 tbs boiling water

     1 tbs caster sugar

     60ml (1/4 cup) fresh lime juice

     1 1/2 tbs white vinegar

     1 1/2 tbs fish sauce

     1 tsp sambal oelek

     1 small clove garlic, crushed

In a heatproof bowl, place rice stick noodles and cover with boiling water. Set aside for 10 minutes to soak. Drain well.

Peel carrots and cut into lengths small enough to fit sideways in the feed tube of a food processor. Cut cheeks from mangoes close to the seed and peel away skin. Use grater attachment to grate mango and carrot into long shreds and place in a bowl. Add capsicum, bean sprouts, spinach leaves and coriander.

To make the dressing, combine boiling water and sugar in a jug, and stir until dissolved. Add lime juice, vinegar, fish sauce, sambal oelek and garlic. Whisk to combine.

Add noodles and prawns to the carrot mixture. Pour over the dressing, then use clean hands or 2 large metal spoons to toss gently until just combined. Serve immediately.

Chicken Seasoning Sauce and Noodles Recipes

Serves 4

Ingredients Prepared:

     8 c. water
     2 tsp. salt
     8 oz. fine egg noodles
     1 1/2 tbsp. vegetable oil
     1 (1 1/2 lbs.) pkg. skinned and boned chicken thighs, cut into 1-inch chunks
     1 c. frozen chopped onion
     1 (16 oz.) jar meatless spaghetti sauce
     1 lg. green bell pepper, cut in narrow strips
     2 tsp. paprika
     1/2 c. sour cream

How to Cook:

Cooking Noodles

Cook noodles in boiling salted water, drain. Toss noodles with 1/2 tablespoon of the oil. Keep warm.

Frying Chicken

In large skillet, heat oil then add chicken, onion and cook over high heat. Stirring often, 5 minutes or until chicken is browned and almost cooked through.

Making Sauce

Stir in spaghetti sauce, green pepper and paprika. Bring to a boil, reduce heat, cover and cook until chicken is done and green pepper is crisp-tender, about 3 minutes. Stir in sour cream. Heat through, do not boil. Serve over noodles.

Egg Noodles, Spicy Sauce Recipes

Serves 4

Ingredients Prepared:

     1 lb. fresh egg noodles
     4 chopped scallions
     2 tsp. chili oil
     2 tsp. sesame seed oil
     2 tbsp. white vinegar
     4 tbsp. sugar
     1 1/2 tsp. salt
     1/2 tsp. pepper
     1/4 c. chopped red pepper
     4 tbsp. cooking oil

How to Cook:

Cooking Noodles

Pour noodles in boiling water for 3 minutes until cooked. Drain and rinse under cold water until cool, set aside. Next, cut noodles with scissors.

Saute Seasoning

Heat 4 tbsp. oil in skillet. When oil is hot, put in rest of ingredients and stir 1 minute. Remove from heat and immediately add to noodles. Let the noodle to cool before serving.