Yum woon sen glass noodle salad with prawns and squid

Ingredients

For 1 serving

• Glass noodles55 g
• Shrimp80 g
• Squid80 g
• Celery50 g
• Cherry tomatoes80 g
• Red onion30 g
• Cilantro5 g
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Chili pepper0.5
• Peanuts10 g
• Saltto taste

Contains: nuts, shellfish, fish, celery,

In season: May – September

Method

1. Bring two small pans of water to the boil. Pour the first over the mung bean noodles in a bowl and leave for 5 minutes, until clear; drain, rinse cold and snip with scissors.
2. Meanwhile peel the prawns and cut the squid into rings; blanch them in the other pan of salted water for 2 minutes, until opaque and the squid curls, then drain.
3. In a bowl mix the lime juice, fish sauce and chopped chilli.
4. Thinly slice the celery and red onion, halve the cherry tomatoes and pick the fresh coriander leaves.
5. Combine the noodles, seafood and vegetables, toss with the dressing and finish with the chopped peanuts.