Bang Bang Shrimp Salad - cooking recipe

Ingredients

5 ounces rice noodles
3 tablespoons crunchy peanut butter
4 tablespoons half fat coconut milk
3 tablespoons sweet chili sauce
3 scallions, sliced
1 cucumber, peeled, halved lengthwise, deseeded and sliced
10 ounces bean sprouts
7 ounces cooked peeled shrimp

Preparation

Cook the noodles following the pack instructions then rinse under cold water and drain thoroughly.
In a small saucepan melt together the peanut butter, coconut milk, sweet chili sauce and half the scallions, adding 1-2 tbs water to loosen the mixture to a drizzling consistency.
Mix the noodles, cucumber and beansprouts in a serving dish. Top with the shrimp, drizzle over the peanut sauce and scatter over the remaining scallions.