Ingredients
500g cooked peeled prawns, tails removed
1⁄2 cup bottled Vietnamese salad dressing
200g rice vermicelli noodles
2 small Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 large carrot, peeled, shredded
4 green spring onions, thinly sliced
1⁄2 cup fresh mint leaves
1 cup fresh coriander leaves
2 tblsps soy sauce
Chopped roasted, unsalted peanuts, to serve
Method
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Toss prawns with 1⁄4 cup of the dressing in a bowl. Set aside.
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Toss prawns with 1⁄4 cup of the dressing in a bowl. Set aside.
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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.
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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.
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Serve salad sprinkled with peanuts.
