Crispy Noodle And Prawn Salad - cooking recipe

Ingredients

24 king prawns, butterflied
150 g crispy noodles
2 cups baby spinach leaves
1 cup mung bean sprouts
Dressing
1/4 cup sweet chili sauce
1/4 cup light soy sauce
3 limes, juice of
lime wedge, to serve

Preparation

Cook prawns in simmering salted water for 1-2 minutes.
Remove with slotted spoon and set aside to cool.
Place noodles, spinach leaves, prawns and sprouts in serving bowl.
Make dressing by combining ingredients.
Pour over salad, toss and serve immediately.