With all this unexpected heat here in the UK, totally welcoming a fresh and easy dinner tonight!

I N G R E D I E N T S

• 3 nests medium egg noodles (rice noodles work well too!)
• ½ large cucumber, shaved into ribbons
• 1 bunch of spring onions, finely sliced
• 100g cherry tomato, halved
• 1 green chilli, deseeded, finely sliced
• 200g cooked king prawns, defrosted if frozen
• zest and juice 2 limes
• 4 tbsp sweet chilli sauce
• 100g baby spinach leaves
• 25g roasted cashews/peanuts
• 2 tablespoons of soy sauce

Crispy Onions (optional)

• 5 shallot, finekly sliced
• vegetable oil, for frying
• Seasoned Plain flour, for dusting

M E T H O D

For the Cripsy Onions

1. Heat the oil until hot in a wok, or saucepan.
2. Drop a small piece of shallot into the oil, if it sizzles – You’re ready!You will know the
3. Toss the onion with flour, shake off excess and fry in the oil until golden.
4. They fry quickly, about 1 minute.
5. Drain on kitchen paper, sprinkle with salt and set aside.

The Noodles

1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again.
2. Place in a bowl, and set aside
3. Add to the noodles the cucumber ribbons,  spinach, onions, tomatoes, chilli and prawns.
4. Mix the lime zest, juice, soy sauce and chilli sauce to make a dressing and fold through noodles.
5. Top with the noodles and cashews.

Enjoy

❤

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