Crunchy Prawn Noodle Salad Recipe

Cook the rice noodles according to package instructions. Drain and rinse with cold water. Set aside.

Heat a tablespoon of sesame oil in a pan over medium heat. Add the prawns and cook until pink and cooked through, about 3-4 minutes. Remove from heat and set aside.

In a large bowl, combine the cooked rice noodles, cucumber, carrot, bell pepper, cilantro, and roasted peanuts.

In a separate small bowl, whisk together the remaining tablespoon of sesame oil, soy sauce, lime juice, honey, chili flakes, salt, and pepper.

Pour the dressing over the noodle mixture and toss well to combine.

Add the cooked prawns to the salad and gently toss.

Serve the crunchy prawn noodle salad chilled and enjoy!