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Ingredients
- Dressing
- 2 tablespoons grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/3 cup (80 ml/2 3/4 fl oz) red wine vinegar
- 1 tablespoon sweet chilli sauce
- 2 cloves garlic, crushed
- 1/3 cup (80 ml/2 3/4 fl oz) kecap manis
- 500 g (1 lb) cooke large prawns
- 250 g (8 oz) thin instant noodles
- 5 spring onions, sliced
- 2 tablespoons chopped fresh coriander
- 1 red pepper (capsicum), chopped
- 100 g (3½ oz) snow peas (mangetout), sliced
Method
1. For the dressing, put the ingredients in a large bowl and whisk together with a fork.
2. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Cut the prawns in half lengthways.
3. Cook the noodles in a large pan of boiling water for 2 minutes, then drain well. Add to the dressing and mix well. Leave to cool.
4. Add the prawns and remaining ingredients to the noodles and toss through gently. Serve at room temperature.
