Amanda Laird: Chilled rice noodle salad with melon, prawns and cucumber

Chilled rice noodle salad with melon, prawns and cucumber. Picture / Babiche Martens

Serves 2

150g rice noodles
12 cooked prawns, peeled
1/2 honeydew melon peeled and sliced with seeds removed
1/3 telegraph cucumber, finely sliced, seeds removed
Fresh coriander and mint

DRESSING

Green chilli, thinly sliced
2 tsp fresh ginger, finely diced
2 tsp peanut oil
1 tsp white sugar
2 tsp fish sauce
2 Tbsp fresh lime juice

1. Tbsp light soy sauce 1 Cook the rice noodles by soaking them in warm water for 15 minutes, drain, then add to plenty of boiling water. Stir with chopsticks to separate then remove after 2 minutes and rinse well with cold water.

2. Combine dressing ingredients in a small saucepan and heat through, stirring to dissolve the sugar, cool completely.

3. Add noodles to dressing and combine with the prawns, melon and cucumber. Chill before serving and garnish with extra chilli if desired, fresh mint and coriander.