Serves: 4
Preparation: 15 minutes, plus chilling and 5 minutes soaking
Per serving: 400 cals, 16g fat, 43g carbohydrate
Ingredients:
3x150g (5 oz) packs of 'straight to the wok' medium egg noodles
2 tablespoons runny honey
2 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
4 tablespoons sesame oil
2 red chillies, deseeded and finely chopped
4 spring onions, finely sliced
1/2 cucumber, halved, deseeded and finely diced
2 x 160g packs cooked king prawns, preferably coriander and chilli flavored
1 level tablespoon chopped fresh coriander.
Instruction:
Put the noodles in a bowl and pour over boiling water to cover. Whick the honey, soy sauce, vinegar and oil together with some black pepper. Drain the noodles and, while still warm, pour over the dressing. Toss together, then allow to cool.
To serve, stir the chillies, spring onions, cucumber, prawns and coriander into the noodles and pile into a large bowl. Surve lightly chilled.
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