Prawn Sweet Chilli Noodle Salad

Serves 4 to 6

This is a guest recipe from BBC Good Food

Ingredients

Three nests of medium egg noodles

Half a large cucumber

Bunch spring onions, finely sliced

100 g of cherry tomatoes, halved

One green chilli, deseeded and finely chopped

200 g cooked King prawns, defrosted frozen

Zest and juice of two limes

4 tablespoons sweet chilli sauce

100 g bag baby spinach leaves

25 g roasted cashew nuts

AND THIS IS WHAT YOU DO …

1. Boil the noodles for four minutes then drain. Cool under running water, then drain again. Put into a large bowl, then snip into shorter length with scissors.
   
   
2. Halve a cucumber lengthways and scoop out the seeds.
   
   
3. Slice into half moons and add to the noodles with the spring onions, tomatoes, chilli and prawns.
   
   
4. Mix with lime zest, cheese and sweet chilli sauce to make a dressing, then fold through the noodles.
   
   
5. Put a handful of spinach onto each serving plate, topped with the noodles and cashews and serve.