500 g cooked and peeled prawns, tails removed
½ cup bottled sweet chilli and coriander dressing
200 g rice vermicelli noodles
2 small Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 large carrot, peeled, shredded
4 green spring onions, thinly sliced
½ cup fresh mint
1 cup fresh coriander
2 Tbsp soy sauce
chopped roasted peanuts, to serve
- Toss prawns with ¼ cup of the dressing in a bowl. Set aside
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes, or until tender. Drain. Rinse under cold water. Drain well.
- Place noodles in a large bowl. Cut into shorter lengths using kitchen scissors. Add prawns, cucumber, carrot, onions and herbs. Toss well. Add combined soy and remaining dressing. Toss to combine.
- Serve salad sprinkled with peanuts.