- 140g flat rice noodles
- 3 tbsp crunchy peanut butter
- 4 tbsp half-fat coconut milk
- 3 tbsp sweet chilli sauce
- 3 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 cucumber, peeled, halved lengthways, deseeded and sliced
- 300g pack beansprouts
- 200g pack cooked peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
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Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.
Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.
Bang bang sesame chicken
Shred 2 cooked chicken breasts and use in place of the prawns. Scatter with 1 tbsp toasted sesame seeds to finish.