WARM NOODLE SALAD

WARM NOODLE SALAD

2 teaspoons rice vinegar or cider vinegar
2 teaspoons light soy sauce
1 teaspoon Thai fish sauce (nam pla)
1 teaspoon olive oil
1 carrot, cut into short strips
50g mange tout
2 spring onions, trimmed and sliced
40g Egg Noodles
75g Raw Tiger Prawns

Whisk together the vinegar, soy sauce and fish sauce. Set aside. 
Heat the oil in a wok, add the carrots, mange tout and spring onions and stir-fry for 2 minutes. Add the noodles and stir-fry for a further 4-5 minutes. 
Add the prawns and stir-fry for 2-3 minutes. Remove from heat, stir in the dressing and serve.