Vietnamese Noodle Salad - cooking recipe

Ingredients

200 g medium egg noodles
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
2 chicken breast fillets
400 g raw peeled king prawns
1/2 large cucumber
200 g fine green beans, trimmed,halved and blanched
1 carrot
4 spring onions, finely sliced
3 tablespoons vegetable oil
2 tablespoons chopped mint
2 tablespoons chopped coriander

Preparation

Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
Turn off the heat, cover and leave for no less than four minutes.
Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
Stir in the sugar until dissolved.
Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
Split the cucumber lengthways.
Use a spoon to scrape out the seeds and then slice thinly to make half moons.
Use a potato peeler to slice the carrot into thin curls.
Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
Tip into the salad along with any juices.
Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
Add to the salad.
Add the mint and coriander and toss.