This super-speedy salad comes together in just 15 minutes, making it ideal for summer weeknights or a fuss-free side to a weekend barbecue. Make life easier by looking for frozen pre-shelled edamame beans at your Asian grocer to make the prep a breeze.
100g dried rice vermicelli noodles
1 tbsp sesame oil
2 garlic cloves, finely chopped
1 long red chilli, finely sliced
300g peeled and deveined prawns
2 tbsp soy sauce
3 tbsp honey
1 tsp cornflour (cornstarch) mixed with 1 tsp water
2 cups finely sliced Chinese cabbage
1 cup shredded carrot
100g (3.5 oz) cooked and peeled edamame beans
1 cup Asian herbs (e.g. mint, Thai basil and/or coriander (cilantro))
2 tbsp crispy fried shallots
Soak the noodles in hot water for 3-4 minutes or until just tender. Drain and use scissors to cut into more management lengths. Set aside to cool.
Heat the sesame oil in a wok or large frying pan over high heat. Add the garlic and chilli and stir-fry for 10 seconds. Then add the prawns and stir-fry for half a minute or until the prawns are pink and opaque. Then add the soy sauce and honey. Stir-fry to combine. Then add the cornflour mixture and stir-fry for another half a minute or until the sauce is thick and glossy. Turn off the heat and set aside.
Mix the cooked noodles, cabbage, carrot, edamame beans, herbs and the Vietnamese-style Tangy Dressing. Place onto a serving plate and top with the sticky honey prawns. Sprinkle over the fried shallots and serve.