Prawn Noodle Salad

Ingredients for  10  Servings

• 500g

  Thin cellophane or bean thread noodles
• 3

  Garlic cloves, peeled and finely chopped
• ¼ tsp

  Artificial sweetner
• 2cm

  Piece of root ginger, peeled and grated
• 1 tsp

  Chinese five-spice powder
• 500g

  Raw tiger prawns, peeled
• 1

  Red pepper, deseeded and cut into strips
• 8

  Spring onions, finely shredded
• 1

  Cucumber, deseeded and cut into matchsticks
• 2

  Large carrots, peeled and cut into matchsticks
• 4 tbsp

  Sweet chilli sauce
• 4 tbsp

  Light soy sauce
• 1 tbsp

  Fish Sauce
• 2

  Red chillies, deseeded and thinly sliced
• -

  Large handful of freshly chopped mint
• -

  Large handful of freshly chopped coriander
• -

  Juice of 4 limes
• -

  Salt and freshly ground black pepper
• -

  Low calorie cooking spray

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Soak the noodles in a wide bowl of hot water until soft (about 5-6 minutes), then drain, rinse under cold running water, drain again and return to the bowl.
2. Spray a large wok with low calorie cooking spray and place over a high heat. Add the garlic, ginger, five-spice powder, prawns, red pepper and sweetner and stir-fry for 4-5 minutes or until the prawns turn pink and are cooked through.
3. Remove from the heat and stir-fry in the drained noodles.
4. Add the spring onions, cucumber, carrots, lime juice, sweet chilli sauce, soy sauce, fish sauce, red chillies and chopped herbs. Toss to mix well and check the seasoning.
5. Serve the salad at room temperature.