Food and Drink: Weekend Cook 10: Chilli Noodle Salad With Prawns Serves two. Total time: 15 minutes
THERE IS an Asian cafe called Wok Wok just close enough to me for lunch. They make a fine noodle salad with crispy shreds of chicken and lots of chilli. But curiously, for all its Nineties aspirations, the salad comes arranged Seventies-style on a necklace of Little Gem lettuce leaves.
Vermicelli rice noodles are well-worth getting to know, merely requiring a short, sharp soak in boiling water, which avoids the danger of their being overcooked or sticking.
For the salad:
100g/3 oz vermicelli
rice noodles
100g/31/2 oz mangetouts,
topped and tailed
100g/31/2 oz cooked and
peeled king prawns
4 spring onions, trimmed
1 tbsp finely sliced red chilli,
seeds removed
For the dressing:
1 tbsp fish sauce
11/2 tbsp light soy sauce
2 tsp rice vinegar
1 tsp golden caster sugar
Roughly break the noodles into a bowl, then cover them with boiling water and leave for 5 minutes. Drain them into a sieve and run cold water through them. At the same time, bring a small pan of salted water to the boil. Slice the mangetout into long thin strips and blanch them for 20 seconds, then drain into a sieve and refresh under the cold tap. Finely slice the prawns, and diagonally slice the spring onions, including plenty of green. Combine all the salad ingredients in a bowl. Mix the ingredients for the dressing in another bowl and toss with the salad.
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