- 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
Widely seen as a major, somehow magic, ingredient, beansprouts…
- 200g pack cooked peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
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 chickenShred 2 cooked chicken breasts and use in place of the prawns. Scatter with 1 tbsp toasted sesame seeds to finish.