Ingredients
- 300g vermicelli noodles
- 1 carrot (cut into matchsticks)
- 1 cucumber (cut into thin slices)
- 2 cups cos lettuce (chopped finely)
- 2 spring onions (chopped finely)
- 2 tbsp sugar
- 1/2 cup Obento rice wine vinegar
- 1/2 cup vietnamese salad dressing
- bunch fresh corriander (chopped)
- bunch fresh mint (chopped)
- 1 tbsp fried shallots
- 1 lime (cut into wedges)
- 300g prawns
- 1 red chilli (chopped finely)
- 1 tbsp chopped peanuts
- salt and pepper
Method
- Prepare prawns and set aside.
- Soak noodles according to packet instructions, rinse, drain.
- Combine rice wine vinegar and sugar, stir to combine, add carrot. Sit for a few minutes then drain.
- Arrange noodles and lettuce into shallow bowls. Top with carrot, cucumber and prawns. Gently toss through dressing and season with salt and pepper.
- Top with remaining ingredients and serve with lime wedges.
Product used in recipe
- Obento - Rice Wine Vinegar
