Rice noodle and prawn salad
Ingredients
- 250 g packet Thai stir-fry rice noodles
- 125 g (4oz) shiitake mushrooms, stalks discarded if woody, finely sliced
- 1 medium carrot, cut into matchsticks
- ½ cucumber, halved, deseeded and cut into matchsticks
- 250 g (9oz) cooked peeled tiger prawns
- 20 g bunch fresh coriander, stems removed and leaves roughly chopped
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