Vietnamese prawn & glass noodle salad

Quickly pan-fry prawns, then use them to create a healthy Asian noodle salad that's ready in minutes.

• 2 x 100g packets bean thread vermicelli (glass noodles)
• 1 tablespoon sunflower or peanut oil
• 400g green prawns, peeled (tails intact), deveined
• 200g yellow butter beans, trimmed, cut into thirds
• 1 teaspoon caster sugar
• 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) fish sauce
• 2 tablespoons rice vinegar
• 1 long red chilli, seeds removed, very thinly sliced lengthways
• 1 tablespoon black sesame seeds (see note)
• 1/2 cup each torn mint and coriander

Energy 816kJ	Fat saturated 1.00g
Fat Total 7.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 13.00g	Dietary Fibre 3.00g
Protein 18.00g	Cholesterol 101.00mg
Sodium 1687.99mg

All nutrition values are per serve.

1. Step 1

   Place the noodles in a heatproof bowl and cover with boiling water. Leave for about 10 minutes. Drain and set aside.

2. Step 2

   Meanwhile, heat the oil in a frypan over medium-high heat. Add the prawns and cook for about 2 minutes on either side until cooked through. Remove from the pan and set aside.

3. Step 3

   Cook beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain, then refresh in cold water.

4. Step 4

   Combine the sugar, lime juice, fish sauce and vinegar in a large bowl, stirring to dissolve the sugar. Add the noodles, prawns, beans and remaining ingredients to the bowl with the dressing. Toss to combine, then divide among bowls and serve immediately.

Available from Asian food shops.