Vietnamese rice noodle bowl with shrimp and mint

Ingredients

For 1 serving

• Rice noodles70 g
• Shrimp150 g
• Lettuce50 g
• Carrots50 g
• Cucumber60 g
• Bean sprouts40 g
• Peanuts12 g
• Fish sauce10 ml
• Lime juice1 tablespoon
• Mint4 g
• Cilantro3 g
• Peanut oil5 g

Contains: nuts, shellfish, fish

In season: June – September

Method

1. Bring a small pan of water to the boil and cook the rice noodles for the time on the packet (usually 3–4 minutes), until soft; drain and rinse them under cold water so they don't stick.
2. Meanwhile peel the prawns, cut along the back, remove the black vein and pat them dry with kitchen paper.
3. Wash and dry the lettuce, mint and coriander; shred the lettuce, peel the carrot and cut it into julienne along with the cucumber, and rinse the bean sprouts.
4. Heat the groundnut oil in a pan over high heat and stir-fry the prawns for 2–3 minutes, until pink and opaque.
5. Mix the fish sauce with the lime juice and a tablespoon of water; roughly chop the peanuts.
6. Arrange the lettuce, noodles, vegetables, sprouts and prawns in the bowl, pour over the dressing and finish with the mint and coriander leaves and chopped peanuts.