Fusion Shrimp Noodle Bowl

• 180 g Rice noodles
• 2 liters Water
• 2 tbsp Soy sauce
• 1 Lime
• 1 ½ tbsp Sesame oil
• 2 cloves Garlic
• 15 g Ginger root
• 250 g Prawns, peeled and deveined
• ½ medium Cucumber
• 1 medium Carrot
• 3 Spring onion
• 10 g Fresh coriander
• 2 tsp Sesame seeds

1. Bring the water to the boil in a saucepan. Cook the rice noodles according to the packet timing until just tender, then drain in a colander and rinse briefly under cold water. Leave to drain well.
2. In a mixing bowl, whisk together the soy sauce, the juice of the lime and 1 tbsp of the sesame oil. Finely grate in the garlic and ginger, then stir to combine. Set aside while you prep the vegetables.
3. Cut the cucumber into thin matchsticks, shred the carrot, and thinly slice the spring onion. Roughly chop the fresh coriander. Keep everything separate so the bowl stays crisp.
4. Heat the remaining sesame oil in a large frying pan over medium-high heat. Add the prawns and cook for 2 to 3 minutes, turning, until pink and just cooked through. Tip the prawns into the dressing and toss well.
5. Add the drained noodles to the bowl and toss until evenly coated, then divide between two bowls. Pile over the cucumber, carrot and spring onion. Finish with fresh coriander and sesame seeds, and serve straight away.

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